Sauteed Chicken And Peaches Recipes

CHICKEN AND PEACHES

Steps:

• Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
• While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
• Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

CHICKEN WITH SAUTEED PEACHES AND VIDALIA ONIONS

Steps:

• Heat frying pan and add oil. Add onion, season with salt and heat until slightly brown and beginning to caramelize.
• Stir in peach slices and heat through.When peaches are softened (cooked through, but still firm), remove from pan and set aside.
• Add a little more oil and 1 Tb butter to pan.
• Place chicken strips in pan and season top side with salt and pepper. Let cook a few minutes until seared/browned on bottom. Turn chicken over, season with salt and pepper.
• After a few minutes, when chicken is cooked through, remove from pan and place on serving platter. (Can cover with foil while preparing pan sauce.).
• Pan sauce (be sure to stir constantly):.
• Deglaze pan with some white wine (1/4 -1/3 cup).
• Add remaining tablespoon butter and some chicken stock, stirring until sauce thickens.
• Add onion and peach mixture, stirring into sauce.
• Add fresh grated ginger, stir into mixture and let cook for about a minute or two.
• Add more chicken stock to adjust thickness of sauce. Add seasoning with salt and pepper.
• Pour over chicken and sprinkle with fresh chopped mint.

CHICKEN AND PEACHES

Steps:

• Heat a skillet with butter over medium heat. Add peaches and the juice of 1/2 lemon, cook until tender and lightly golden, 10 minutes. Turn off heat.
• While peaches cook, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium high to high heat. Cut chicken breast pieces in half across the center of each breast to make 4 equal portions. Add chicken breasts and thighs to pan, season with salt and pepper. Cook 12 minutes, remove to plat and cover with foil.
• Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

BBQ CHICKEN WITH SAUTéED PEACHES & BLUEBERRIES

Steps:

• Heat grill to medium heat.
• Heat 1/4 cup dressing in large skillet on medium-high heat. Add onions; cook and stir 2 to 3 min. or until crisp-tender. Add peaches; cook 2 to 3 min. until heated through, stirring occasionally. Stir in blueberries. Remove from heat; cover to keep warm.
• Brush chicken with remaining dressing. Grill 5 min. on each side. Brush with barbecue sauce; grill 4 min. or until done (165F), turning and brushing occasionally with remaining barbecue sauce.
• Serve chicken topped with fruit mixture.

BAKED CHICKEN WITH PEACHES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
• Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

CHICKEN WITH PEACHES

Steps:

• Place chicken in a greased 13-in. x 9-in. baking dish. Broil 6 minutes on each side or until lightly browned. Season with salt and pepper. In a small bowl, combine the molasses, lemon juice, butter, onion and ginger; pour over chicken. , Bake, uncovered, at 375° for 30 minutes. Add peaches; baste chicken. Return to the oven for 10 minutes or until chicken juices run clear and peaches are heated through.

SAUTéED DIJON CHICKEN WITH PEACHES RECIPE

Steps:

• 1.Trim excess fat from chicken thighs and season with salt and pepper. Heat oil in a large non-stick skillet set over medium-high heat. Add chicken thighs, garlic and rosemary; cook for 2 to 3 min. per side or until golden. 2.Meanwhile, drain peaches (reserving juice) and set aside. Whisk juice with chicken broth, mustard and cornstarch to make a sauce. 3.Add sauce to skillet and cover and simmer on medium heat, turning chicken occasionally, for 10 min. or until sauce is thickened and the chicken is cooked through. Stir in peaches, green onions and balsamic vinegar and heat through. Serve on cooked rice.

BYRDHOUSE SPICY CHICKEN AND PEACHES

Steps:

• Bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
• Meanwhile, season the chicken to taste with salt and pepper, then dust with flour and shake off the excess. Melt the butter in a large skillet over medium-high heat. Add the chicken, and cook until lightly brown on both sides, but still pink in the center.
• Season peach sauce with salt and pepper, and pour over browned chicken. Return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer 15 minutes more until the chicken is no longer pink in the center.

PEACHY CHICKEN

Steps:

• In a large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Stir in the peaches with juice, brown sugar, orange juice and soup mix to the skillet. Bring to a boil; cook and stir for 2 minutes. Reduce heat; return chicken to the pan. , Simmer, uncovered, for 15-20 minutes or until a thermometer reads 170°. Serve with rice if desired.

HOT-AND-SPICY CHICKEN WITH PEACHES

Steps:

• Place the tamarind paste in a small bowl, add 1/2 cup boiling water. Let stand 20 minutes. Strain into a bowl through fine sieve, pressing the moisture from the paste. Discard contents of sieve. Scrape the vanilla bean into the liquid; add rice-wine vinegar, brown sugar, soy sauce, and pepper, and stir to combine. Set aside.
• Place the wok over high heat. Add the canola oil, swirling to coat wok. Add the chicken, and cook, stirring occasionally, about 5 minutes. Add the onion, ginger, and chile, and cook, stirring constantly, until onion is transparent and chicken is lightly browned, about 3 minutes. Add the reserved tamarind mixture, and let simmer until sauce is reduced and slightly thickened and the chicken is cooked through, about 5 minutes more. Add the peaches, and cook until they are warmed through, about 1 minute more. Transfer chicken and peaches to serving bowls. Clean the wok; add bok choy, and sprinkle with 1 tablespoon water. Saute, stirring continuously, until just wilted, 1 to 2 minutes. Transfer to serving bowls. Serve garnished with fresh chile slices, scallions, and ginger.

SAUTEED CHICKEN AND PEACHES

Steps:

• Melt margarine in a frying pan over medium heat until bubbly.
• Add chicken and cook uncovered until golden, about 4 minutes per side.
• Add peach, pepper, orange juice, and salt; stir until well mixed.
• Reduce heat, cover, and simmer for 5-8 minutes.
• Sprinkle with mint and serve.
• Enjoy!