Byrdhouse Spicy Chicken And Peaches Recipes

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BYRDHOUSE SPICY CHICKEN AND PEACHES



Byrdhouse Spicy Chicken and Peaches image

This was a recipe of my mom's that I manipulated in true Byrdhouse form. Everyone loves this one, even the kids if you take it easy with the red pepper. I always serve this on broad, flat noodles.

Provided by SunnyByrd

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 50m

Yield 4

Number Of Ingredients 12

1 (15 ounce) can peaches, drained and chopped
4 cloves garlic, pressed
1 ½ cups orange juice
2 tablespoons distilled white vinegar
2 tablespoons brown sugar
1 ½ teaspoons nutmeg
½ teaspoon red pepper flakes
2 teaspoons dried basil
salt and pepper to taste
4 (6 ounce) skinless, boneless chicken breast halves - cut into bite-size pieces
2 tablespoons flour
3 tablespoons butter

Steps:

  • Bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
  • Meanwhile, season the chicken to taste with salt and pepper, then dust with flour and shake off the excess. Melt the butter in a large skillet over medium-high heat. Add the chicken, and cook until lightly brown on both sides, but still pink in the center.
  • Season peach sauce with salt and pepper, and pour over browned chicken. Return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer 15 minutes more until the chicken is no longer pink in the center.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 33.4 g, Cholesterol 110.8 mg, Fat 12.9 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 6.8 g, Sodium 141.4 mg, Sugar 25.6 g

BYRDHOUSE SPICY CHICKEN AND PEACHES



Byrdhouse Spicy Chicken and Peaches image

This was a recipe of my mom's that I manipulated in true Byrdhouse form. Everyone loves this one, even the kids if you take it easy with the red pepper. I always serve this on broad, flat noodles.

Provided by SunnyByrd

Categories     Chicken Breasts

Time 50m

Yield 4

Number Of Ingredients 12

1 (15 ounce) can peaches, drained and chopped
4 cloves garlic, pressed
1 ½ cups orange juice
2 tablespoons distilled white vinegar
2 tablespoons brown sugar
1 ½ teaspoons nutmeg
½ teaspoon red pepper flakes
2 teaspoons dried basil
salt and pepper to taste
4 (6 ounce) skinless, boneless chicken breast halves - cut into bite-size pieces
2 tablespoons flour
3 tablespoons butter

Steps:

  • Bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
  • Meanwhile, season the chicken to taste with salt and pepper, then dust with flour and shake off the excess. Melt the butter in a large skillet over medium-high heat. Add the chicken, and cook until lightly brown on both sides, but still pink in the center.
  • Season peach sauce with salt and pepper, and pour over browned chicken. Return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer 15 minutes more until the chicken is no longer pink in the center.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 33.4 g, Cholesterol 110.8 mg, Fat 12.9 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 6.8 g, Sodium 141.4 mg, Sugar 25.6 g

BYRDHOUSE SPICY CHICKEN AND PEACHES



Byrdhouse Spicy Chicken and Peaches image

This was a recipe of my mom's that I manipulated in true Byrdhouse form. Everyone loves this one, even the kids if you take it easy with the red pepper. I always serve this on broad, flat noodles.

Provided by SunnyByrd

Categories     Chicken Breasts

Time 50m

Yield 4

Number Of Ingredients 12

1 (15 ounce) can peaches, drained and chopped
4 cloves garlic, pressed
1 ½ cups orange juice
2 tablespoons distilled white vinegar
2 tablespoons brown sugar
1 ½ teaspoons nutmeg
½ teaspoon red pepper flakes
2 teaspoons dried basil
salt and pepper to taste
4 (6 ounce) skinless, boneless chicken breast halves - cut into bite-size pieces
2 tablespoons flour
3 tablespoons butter

Steps:

  • Bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
  • Meanwhile, season the chicken to taste with salt and pepper, then dust with flour and shake off the excess. Melt the butter in a large skillet over medium-high heat. Add the chicken, and cook until lightly brown on both sides, but still pink in the center.
  • Season peach sauce with salt and pepper, and pour over browned chicken. Return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer 15 minutes more until the chicken is no longer pink in the center.

Nutrition Facts : Calories 389.9 calories, Carbohydrate 33.4 g, Cholesterol 110.8 mg, Fat 12.9 g, Fiber 2.2 g, Protein 35.3 g, SaturatedFat 6.8 g, Sodium 141.4 mg, Sugar 25.6 g

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