Chicken and Peaches (Rachael Ray) |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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Ingredients:
2 tablespoons butter |
4 peaches, thickly sliced or halved |
1/2 lemon |
1 1/2 tablespoons evoo |
4 pieces boneless, skinless chicken thighs |
2 pieces boneless, skinless chicken breast |
salt and pepper |
1 shallot, chopped |
1 (2-inch) piece ginger, grated or minced |
3/4 cup chicken stock |
2/3 cup peach preserves |
2 teaspoons hot sauce, such as frank's red hot |
2 tablespoons worcestershire sauce |
Directions:
1. 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.
2. 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. Add another drizzle of EVOO, half a turn of the pan. Add chopped shallot, ginger, stir a minute or 2, add stock, preserves, hot sauce and Worcestershire sauce, season with black pepper and thicken a couple of minutes over medium heat. Arrange chicken and peaches on platter and douse with glaze-sauce. Portions are 1 piece of light meat and 1 thigh per person.
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