CHICKEN BREASTS WITH CLING PEACHES

Ellen Bales

By
@Starwriter

This wonderful recipe appeared in the Indianapolis Star a few weeks ago and it sounds so scrumptious I know I will be making it often!


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Comments:

Serves:

4

Prep:

15 Min

Cook:

45 Min

Ingredients

4
bonless skinless chicken breast halves
1/2 c
all purpose flour
1/2 tsp
salt and pepper to taste
4
canned cling peach halves, packed in natural juice, drained, juice reserved
2 Tbsp
brown sugar
2 Tbsp
marsala wine
1 tsp
dried leaf basil
1/4 tsp
ground allspice

Directions Step-By-Step

1
Rinse the chicken and pat dry. On a large plate, combine flour, salt and pepper. Dredge the chicken in the flour mixture; set aside.
2
Heat a large nonstick skillet over medium-high heat; spray lightly with vegetable spray. Add the chicken and cook quickly until browned on both sides. Place in a medium-size baking dish. Arrange the peach halves around the chicken; set the baking dish aside.
3
Add enough water to the reserved peach juice to make 1 cup; pour into a small bowl. Stir in the brown sugar, wine, basil and allspice. Pour over the chicken; cover with a lid or with foil.
4
Bake in a preheated 350-degree oven for 45 minutes or until internal temperature is 165 degrees. Serve chicken with peaches and juices.
5
NOTE: Alternatives to the marsala wine are:

2 Tbs. grape juice
2 Tbs. sherry vinegar
2 Tbs. other type of wine

About this Recipe

Course/Dish: Chicken
Other Tags: Quick & Easy, For Kids, Healthy
Hashtags: #sweet, #Protein, #juicy