Chickenwithsauteedpeachesandvidaliaonions Recipes

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CHICKEN AND PEACHES



Chicken and Peaches image

Provided by Rachael Ray : Food Network

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons butter
4 peaches, pitted, thickly sliced or halved
1/2 lemon, juiced
1 1/2 tablespoons extra-virgin olive oil
4 pieces boneless, skinless chicken thighs
2 pieces boneless, skinless chicken breast
Salt and freshly ground black 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 (recommended: Frank's Red Hot)
2 tablespoons Worcestershire sauce

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.

SAVORY PEACH CHICKEN



Savory Peach Chicken image

Provided by Ellie Krieger

Categories     main-dish

Time 35m

Yield 4 servings

Number Of Ingredients 13

1 tablespoon canola oil
4 skinless, boneless chicken breasts, about 1 1/4 pounds
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons brown sugar
2 tablespoons low-sodium soy sauce
2 tablespoons rice vinegar
1/4 cup orange juice
1 teaspoon freshly grated ginger
2 cloves garlic, minced
1/2 cup low-sodium chicken broth
4 large firm-ripe peaches, cut into 1/4-inch slices, or 2 (10-ounce) packages frozen peaches, (about 4 1/2 cups)
2 tablespoons sliced almonds

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.

PEACH CHICKEN



Peach Chicken image

This sweet and savory entree will appeal to the whole family. The chicken's bread crumb coating makes it especially homey. -Taste of Home Test Kitchen, Milwaukee, Wisconsin

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 12

1 can (15 ounces) sliced peaches in extra-light syrup
2 teaspoons cornstarch
1/4 cup peach preserves
1 tablespoon white wine or chicken broth
1/4 cup seasoned bread crumbs
1 tablespoon grated Parmesan cheese
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons butter, divided
2 green onions, chopped
Hot cooked pasta

Steps:

  • Drain peaches, reserving juice. In a small bowl, combine cornstarch and reserved juice until smooth. Add preserves and wine; set aside., In a large resealable plastic bag, combine the bread crumbs, cheese, salt and pepper. Add chicken, one piece at a time, and shake to coat. In a large skillet, cook chicken in 1 tablespoon butter over medium heat for 4-6 minutes on each side or until chicken juices run clear. Remove and keep warm., In the same skillet, melt remaining butter. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and peaches; heat through. Sprinkle with onions; serve with pasta.

Nutrition Facts : Calories 359 calories, Fat 10g fat (5g saturated fat), Cholesterol 109mg cholesterol, Sodium 278mg sodium, Carbohydrate 31g carbohydrate (24g sugars, Fiber 1g fiber), Protein 35g protein. Diabetic Exchanges

CHICKEN WITH SAUTEED PEACHES AND VIDALIA ONIONS



Chicken With Sauteed Peaches and Vidalia Onions image

Make and share this Chicken With Sauteed Peaches and Vidalia Onions recipe from Food.com.

Provided by MrsStormship

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 large vidalia onion, sliced
1/2 lb frozen sliced peaches
2 garlic cloves, smashed
2 tablespoons butter, divided
2 tablespoons extra virgin olive oil, divided
1 lb chicken strips
1/2 inch gingerroot, grated
salt & fresh ground pepper, to taste
1/3 cup white wine (just a little to deglaze pan)
1/3 cup chicken broth
fresh mint leaves, for garnish (optional)

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.

Nutrition Facts : Calories 328.4, Fat 16.2, SaturatedFat 5.5, Cholesterol 94.6, Sodium 197.1, Carbohydrate 16.6, Fiber 1.3, Sugar 13.7, Protein 25.4

GINGER CHICKEN WITH PEACHES AND ONION



Ginger Chicken with Peaches and Onion image

The frozen peaches go straight into the oven without thawing; cooked with onions, ginger, and chicken, they turn into a flavorful compote.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 1h

Number Of Ingredients 10

1 bag (1 pound) frozen peaches, unthawed
2 red onions, halved and sliced 1/4 inch thick
Coarse salt and ground pepper
2 tablespoons grated fresh ginger
2 tablespoons soy sauce
1 tablespoon plus 1 teaspoon vegetable oil
1 tablespoon toasted sesame oil
1/4 to 1/2 teaspoon red-pepper flakes
4 bone-in skin-on chicken breast halves, (10 to 12 ounces each)
Cooked white rice, for serving

Steps:

  • Preheat oven to 450 degrees. Place peaches and onions on a large rimmed baking sheet; season with salt and pepper. Sprinkle with ginger, soy sauce, 1 tablespoon vegetable oil, sesame oil, and red-pepper flakes; toss to coat.
  • Rub chicken with remaining teaspoon vegetable oil; season with salt and pepper. Arrange chicken skin side up among peaches and onions.
  • Roast until chicken is opaque throughout and registers 160 degrees on an instant-read thermometer inserted in thickest part of breast (avoiding bone), 25 to 30 minutes. Serve chicken with white rice, peaches, and onions.

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

SPICY PEACH CHICKEN



Spicy Peach Chicken image

You can alter the 'spicy' part of this dish by how much hot sauce you use. Great broiled or grilled!

Provided by MPOILLION

Categories     Meat and Poultry Recipes     Chicken     Whole Chicken Recipes

Time 40m

Yield 6

Number Of Ingredients 6

⅓ cup peach preserves
¼ cup honey
1 tablespoon spicy brown mustard
hot pepper sauce to taste
1 (2 pound) whole chicken, cut into pieces, skin removed
2 tablespoons Creole seasoning

Steps:

  • Preheat the oven broiler.
  • In a small bowl, mix peach preserves, honey, spicy brown mustard, and hot pepper sauce.
  • Arrange chicken pieces on a medium baking sheet. Season with Creole seasoning. Brush with the peach preserves mixture, reserving some of the mixture for basting.
  • Turning occasionally and basting often with reserved peach reserves mixture, broil 25 minutes in the preheated oven, until chicken is no longer pink and juices run clear.

Nutrition Facts : Calories 260.7 calories, Carbohydrate 25.2 g, Cholesterol 75.8 mg, Fat 6.6 g, Fiber 0.3 g, Protein 25 g, SaturatedFat 1.8 g, Sodium 585.1 mg, Sugar 22.9 g

EASY SPICED CHICKEN WITH POTATOES AND PEAS



Easy Spiced Chicken with Potatoes and Peas image

Capture the flavors of Morocco in this simple, delicious meal.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Thighs

Time 45m

Number Of Ingredients 10

1 1/4 teaspoons ground cumin
1 1/4 teaspoons ground coriander
1/4 to 1/2 teaspoon cayenne pepper (optional)
1 1/2 pounds Yukon Gold potatoes, cut into 3/4-inch pieces
Coarse salt and ground pepper
1 bag (10 ounces) frozen peas
2 teaspoons extra-virgin olive oil
4 boneless, skin-on chicken thighs (about 1 pound total)
1 tablespoon fresh lemon juice
2 tablespoons finely chopped cilantro leaves, plus whole leaves for serving

Steps:

  • Preheat oven to 400 degrees. In a small bowl, stir together cumin, coriander, and cayenne, if using. In a medium pot, bring potatoes to a boil in salted water over high and cook until tender when pierced with a knife, 10 minutes. With a slotted spoon, transfer potatoes to a paper-towel-lined plate and set aside. Return water to a boil, then add peas and cook just until tender, 3 minutes. Drain peas and set aside.
  • Meanwhile, in a large ovenproof skillet, heat oil over medium-high. Season chicken with salt and cook, skin side down, until golden-brown and crisp, about 5 minutes. Flip and transfer skillet to oven; roast until chicken is cooked through, 15 to 20 minutes.
  • Remove chicken from skillet and pour off all but 1 tablespoon fat. Add potatoes and 1 1/2 teaspoons spice mix, reserving remaining for Moroccan Meatballs with Couscous and Roasted Carrots, and cook over medium-high, stirring occasionally, until potatoes are golden in spots, 7 minutes. Stir in peas, lemon juice, and chopped cilantro; season to taste with salt and pepper. To serve, place chicken on top of peas and potatoes and sprinkle with cilantro leaves.

Nutrition Facts : Calories 417 g, Fat 18 g, Fiber 7 g, Protein 28 g

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