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
- Heat a skillet with butter over medium heat.
- Add peaches and the juice of 1/2 lemon, cook until tender and lightly golden, 10 minutes.
- Turn off heat.
- While peaches cook, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium high to high heat.
- Cut chicken breast pieces in half across the center of each breast to make 4 equal portions.
- Add chicken breasts and thighs to pan, season with salt and pepper.
- Cook 12 minutes, remove to plat and cover with foil.
- Add another drizzle of EVOO, half a turn of the pan.
- 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.
- Arrange chicken and peaches on platter and douse with glaze-sauce.
- 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)