Sunday, February 20, 2011


Spiced Chicken with Peaches

An entree just doesn't get any delicious than Spiced Chicken Breast with Peaches served over warm, aromatic Jasmine rice. Although this dish seems more fitting for fall or winter to me, there's something about it that promises spring and summer. The peach sauce is light and slightly sweet with a tinge of vinegar to balance and enhance the flavors. I've not tried it, but this might also be a "peachy" way to fix pork chops.

Spiced Chicken with Peaches
1 cup orange juice
1 1/2 cups sliced peaches, drained
2 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon nutmeg
1 teaspoon dried basil
1 clove garlic, minced
6 large chicken breasts
1/2 cup flour
1/2 teaspoon salt
1/4 teaspoon ground pepper
Canola oil

Combine orange juice and peaches with brown sugar, vinegar and spices in a medium saucepan. Cook slowly for 10 to 15 minutes; set aside.

Combine flour, salt and pepper in a large zip-lock bag. Dredge chicken in seasoned flour; brown in 1/2" hot oil in large frying pan. As chicken browns remove it to a cooling rack or paper towels. When all the chicken is browned, pour off oil making sure to retain browned bits in bottom of frying pan.

Place chicken in frying pan and pour fruit sauce over top. Cover and simmer for 20 to 30 minutes over medium heat. Serve with Jasmine rice. Yield: 6-8 servings

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