Real Recipes From Real Home Cooks ®

chicken breasts with cling peaches

(3 ratings)
Recipe by
Ellen Gwaltney Bales
Indianapolis, IN

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!

(3 ratings)
yield 4 serving(s)
prep time 15 Min
cook time 45 Min

Ingredients For chicken breasts with cling peaches

  • 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

How To Make chicken breasts with cling peaches

  • 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