Southern Peach Chicken
September 3, 2011 § Leave a comment
So after a forced vacation from blogging, I’m excited to dive in again and distract myself from life stresses through one of my favorite past times: cooking. Since my last post, I’ve made A TON of delicious things; and hope to get further amped up for the fall season. At some point, I’ll have to make some of my favorites like the crock-pot pulled pork, crispy panko chicken with cherry sauce, double chocolate cake, greek yogurt cheesecake, and honey-mustard salmon to share…but for now, I’m going to play a little catch-up. In order to do so, I need to back up a few months to early summer in SC. Peach season was in full throttle, and I was inspired to make Southern Peach Chicken (an adapted recipe from the food network). So, if you’re craving a little savory sweetness, this is a great dish to throw together for dinner.
1 Tablespoon olive oil
2 boneless, skinless chicken breasts
1 Tablespoon of brown sugar
2 Tablespoons apple cider vinegar
¼ cup of orange juice
3 Tablespoons chicken broth
2 cloves minced garlic
2 ripe peaches, preferably from your local farmer’s market
2 Tablespoons of toasted walnuts
1. Put olive oil in a skillet on medium-high heat. Liberally season chicken with salt and pepper. Place chicken in the skillet and cook until browned on both sides (approx. 3 minutes).
2. In a small bowl, stir together brown sugar, soy sauce, apple cider vinegar, and orange juice.
3. When chicken is sufficiently browned, remove from skillet and set aside.
4. If needed, add a little olive oil to the pan. Turn down the heat a little, and add garlic to pan, stirring to prevent burning. Add orange juice mixture, chicken broth, and peaches to skillet. Turn up heat and cook for several minutes, uncovered, so that the sauce thickens.
5. Add the browned chicken to the pan; turn down the heat to medium-high, and cover.
6. Roughly chop walnuts and toast in a toaster oven or on the top rack of your oven. (Monitor closely.)
7. When the chicken is cooked through (approx. 6 minutes), place on plate, liberally top with peach sauce, and sprinkle toasted walnuts on top.