Peach Balsamic Reduction Recipes
PEACH-BALSAMIC REDUCTION
Steps:
- Pour vinegar into sauce pan, add rosemary sprigs, and simmer to reduce by half. Remove rosemary sprigs. Melt 2 tbsp butter in cast iron skillet over medium heat. Add peaches and cook until browned on both sides. Add brandy and carefully ignite to flambé peaches. Mix until flame expires. Turn heat off. Add remaining 1 tbsp butter and mix until incorporated. Move peaches and accompanying liquids to a mixing bowl. Pour in reduced balsamic. Use immersion blender to combine to desired consistency.
SAUCY PEACH-BALSAMIC CHICKEN
I throw this sweet-savory chicken dish together in no time. I serve it with rice and steamed broccoli, and the whole family loves it. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in butter. Remove from the skillet and keep warm., Add broth and sherry to the skillet, stirring to loosen browned bits from pan. Stir in the preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Stir in vinegar. Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a thermometer reads 165°.
Nutrition Facts : Calories 249 calories, Fat 8g fat (4g saturated fat), Cholesterol 78mg cholesterol, Sodium 427mg sodium, Carbohydrate 19g carbohydrate (17g sugars, Fiber 0 fiber), Protein 23g protein. Diabetic Exchanges
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