Chicken With Sauteed Peaches And Vidalia Onions

• 1/2 large vidalia onion, sliced
• 1/2 lb frozen sliced peaches
• 2 garlic cloves, smashed
• 2 tablespoons butter, divided
• 2 tablespoons extra virgin olive oil, divided
• 1 lb chicken strips
• 1/2 inch gingerroot, grated
• salt & fresh ground pepper, to taste
• 1/3 cup white wine (just a little to deglaze pan)
• 1/3 cup chicken broth
• fresh mint leaves, for garnish (optional)

1. Heat frying pan and add oil. Add onion, season with salt and heat until slightly brown and beginning to caramelize.
2. Stir in peach slices and heat through.When peaches are softened (cooked through, but still firm), remove from pan and set aside.
3. Add a little more oil and 1 Tb butter to pan.
4. Place chicken strips in pan and season top side with salt and pepper. Let cook a few minutes until seared/browned on bottom. Turn chicken over, season with salt and pepper.
5. After a few minutes, when chicken is cooked through, remove from pan and place on serving platter. (Can cover with foil while preparing pan sauce.).
6. Pan sauce (be sure to stir constantly):
7. Deglaze pan with some white wine (1/4 -1/3 cup).
8. Add remaining tablespoon butter and some chicken stock, stirring until sauce thickens.
9. Add onion and peach mixture, stirring into sauce.
10. Add fresh grated ginger, stir into mixture and let cook for about a minute or two.
11. Add more chicken stock to adjust thickness of sauce. Add seasoning with salt and pepper.
12. Pour over chicken and sprinkle with fresh chopped mint.

vidalia onion, peaches, garlic, butter, extra virgin olive oil, chicken strips, gingerroot, salt, white wine, chicken broth, mint

Taken from www.food.com/recipe/chicken-with-sauteed-peaches-and-vidalia-onions-277134 (may not work)