Thursday, August 9, 2012

Peaches 'N Cream Chicken Breast



4 skinless, boneless, chicken breast
Flour (for dredging)
Salt & pepper to taste
1 tablespoon butter

Sauce
1/4 cup thinly sliced green onions or shallots
1/4 cup balsamic vinegar
1/4 cup chicken broth
1/4 cup heavy (or whipping cream)
2 large peaches cut into 1/4" wedges
2 tablespoons shredded fresh basil
1 tablespoon butter
  • Using a meat pounder or rollig pin, lightly flatten each breast.
  • Season breast with a bit salt & pepper (to taste).
  • Dredge brest in flour; shaking off the excess.
  • Melt 1 tablespoon of butter in skillet over med-high heat.
  • Add chicken to skillet, saute until meat is opaque, with no pink.
  • Transfer chicken to plate. Cover.
To make sauce:
  • In the same skillet used to cook chicken, add 1 tablespoon of butter.
  • Add green onions and saute until tender. About 1-2 minutes.
  • Add vinegar and cook until liqiud is reduced to half,  forming a thick glaze. (about 2 minutes).
  • Add chicken broth & cream, along with anyjuices collected on chicken plate.
  • Cook until sauce is reduced by half and lightly coats the spoon, about 2 minutes. 
  • Add peaches and simmer until peaches are warmed through. Do not overcook.
  • Remove from heat.
  • Stir in basil.
  • Add salt & pepper if desired.
  • Place chicken on dinner plates and spoon sauce and peaches over chicken; serve immediately.
* Serves 4

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