Chicken and Peaches

• 2 tablespoons butter
• 4 peaches, thickly sliced or halved
• 1/2 lemon
• 1 1/2 tablespoons EVOO
• 4 pieces boneless, skinless chicken thighs
• 2 pieces boneless, skinless chicken breast
• Salt and pepper
• 1 shallot, chopped
• 1 (2-inch) piece ginger, grated or minced
• 3/4 cup chicken stock
• 2/3 cup peach preserves
• 2 teaspoons hot sauce, such as Frank's Red Hot
• 2 tablespoons Worcestershire sauce

1. Heat a skillet with butter over medium heat.
2. Add peaches and the juice of 1/2 lemon, cook until tender and lightly golden, 10 minutes.
3. Turn off heat.
4. While peaches cook, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium high to high heat.
5. Cut chicken breast pieces in half across the center of each breast to make 4 equal portions.
6. Add chicken breasts and thighs to pan, season with salt and pepper.
7. Cook 12 minutes, remove to plat and cover with foil.
8. Add another drizzle of EVOO, half a turn of the pan.
9. Add chopped shallot, ginger, stir a minute or 2, add stock, preserves, hot sauce and Worcestershire sauce, season with black pepper and thicken a couple of minutes over medium heat.
10. Arrange chicken and peaches on platter and douse with glaze-sauce.
11. Portions are 1 piece of light meat and 1 thigh per person.

butter, peaches, lemon, evoo, chicken, chicken, salt, shallot, ginger, chicken stock, peach preserves, hot sauce, worcestershire sauce

Taken from www.foodnetwork.com/recipes/rachael-ray/chicken-and-peaches-recipe.html (may not work)