chicken breasts with cling peaches
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!
prep time
15 Min
cook time
45 Min
method
---
yield
4 serving(s)
Ingredients
- 4 - bonless skinless chicken breast halves
- 1/2 cup all purpose flour
- 1/2 teaspoon salt and pepper to taste
- 4 - canned cling peach halves, packed in natural juice, drained, juice reserved
- 2 tablespoons brown sugar
- 2 tablespoons marsala wine
- 1 teaspoon dried leaf basil
- 1/4 teaspoon ground allspice
How To Make chicken breasts with cling peaches
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Step 1Rinse the chicken and pat dry. On a large plate, combine flour, salt and pepper. Dredge the chicken in the flour mixture; set aside.
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Step 2Heat 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.
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Step 3Add 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.
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Step 4Bake in a preheated 350-degree oven for 45 minutes or until internal temperature is 165 degrees. Serve chicken with peaches and juices.
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Step 5NOTE: Alternatives to the marsala wine are: 2 Tbs. grape juice 2 Tbs. sherry vinegar 2 Tbs. other type of wine
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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