Sauteed Chicken And Peaches Recipes

Steps:

• Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
• While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
• Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

Steps:

• Heat the oil in a large skillet over a medium-high heat. Season the chicken on both sides with salt and pepper, add to the skillet and cook until browned, about 2 minutes per side. Meanwhile combine the brown sugar, soy sauce, rice vinegar and orange juice in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
• Add the ginger and garlic to the pan and cook, stirring, for 30 seconds. Add the chicken broth, the soy sauce mixture, and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 6 minutes, stirring occasionally until the sauce is nicely thickened and the peaches soften. Add the chicken back to the pan with the sauce, turn the heat down to moderate-low, cover and cook for about 5 minutes, or until chicken is cooked through.
• In the meantime, toast the almonds in a dry skillet over a medium-high heat stirring frequently, until golden brown and fragrant, about 2 minutes.
• Serve the chicken topped with the sauce and sprinkled with the toasted almonds.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
• Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

Steps:

• Heat grill to medium heat.
• Heat 1/4 cup dressing in large skillet on medium-high heat. Add onions; cook and stir 2 to 3 min. or until crisp-tender. Add peaches; cook 2 to 3 min. until heated through, stirring occasionally. Stir in blueberries. Remove from heat; cover to keep warm.
• Brush chicken with remaining dressing. Grill 5 min. on each side. Brush with barbecue sauce; grill 4 min. or until done (165F), turning and brushing occasionally with remaining barbecue sauce.
• Serve chicken topped with fruit mixture.

Steps:

• Melt butter in a large skillet, add chicken, saute over medium heat until golden brown on both sides, remove with a slotted spoon.
• Add cornstarch to the pan and stir to combine with the pan juices.
• Add vinegar, sugar, pepper, chili, salt, garlic and peaches and cook over medium heat until thick and bubbly.
• Add chicken and walnuts and cook until chicken is no longer pink inside.
• Place chicken on a serving plate and top with sauce.

Steps:

• Heat frying pan and add oil. Add onion, season with salt and heat until slightly brown and beginning to caramelize.
• Stir in peach slices and heat through.When peaches are softened (cooked through, but still firm), remove from pan and set aside.
• Add a little more oil and 1 Tb butter to pan.
• 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.
• 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.).
• Pan sauce (be sure to stir constantly):.
• Deglaze pan with some white wine (1/4 -1/3 cup).
• Add remaining tablespoon butter and some chicken stock, stirring until sauce thickens.
• Add onion and peach mixture, stirring into sauce.
• Add fresh grated ginger, stir into mixture and let cook for about a minute or two.
• Add more chicken stock to adjust thickness of sauce. Add seasoning with salt and pepper.
• Pour over chicken and sprinkle with fresh chopped mint.

Steps:

• Melt margarine in a frying pan over medium heat until bubbly.
• Add chicken and cook uncovered until golden, about 4 minutes per side.
• Add peach, pepper, orange juice, and salt; stir until well mixed.
• Reduce heat, cover, and simmer for 5-8 minutes.
• Sprinkle with mint and serve.
• Enjoy!

Steps:

• 1.Trim excess fat from chicken thighs and season with salt and pepper. Heat oil in a large non-stick skillet set over medium-high heat. Add chicken thighs, garlic and rosemary; cook for 2 to 3 min. per side or until golden. 2.Meanwhile, drain peaches (reserving juice) and set aside. Whisk juice with chicken broth, mustard and cornstarch to make a sauce. 3.Add sauce to skillet and cover and simmer on medium heat, turning chicken occasionally, for 10 min. or until sauce is thickened and the chicken is cooked through. Stir in peaches, green onions and balsamic vinegar and heat through. Serve on cooked rice.

Steps:

• 1. Remove the tenderloin (the finger size muscle on the underside of each chicken breast) and set muscle aside. Using the flat end of a meat pounder, lightly flatten each breast.
• 2. Season the chicken breast and tenderloin with salt and pepper, then dredge with the flour, shacking off excess.
• 3. In large skillet over medium high heat, melt 1 tblsp. of the butter. Add chicken and saute until just cooked through, bout 2 minutes per side. To test for doneness, cut into the thickest part of breast and take a peek. The flesh should be opaque, without any pink. Transfer chicken to a plate and cover while you make the sauce.
• 4. Add remaining 1 tblsp. butter to skillet. When the butter is hot, add the shallots and saute until tender, bout 30 seconds. Add the vinegar and cook until reduced by half, forming a thick glaze, about 2 minutes.
• 5. Add the chicken broth and cream, along with any juices collected on the chicken plate. Cook until sauce is reduced by half and lightly coats the back of a spoon, bout 2 minutes. Add the peaches and toss until just warmed through. Do not overcook! Remove from heat and stir in basil or thyme.
• 6. Place chicken on warmed dinner plates or on a platter. Spoon sauce and peaches over the chicken and serve immediately.