Sautéed Dijon Chicken With Peaches Recipes

CREAMY DIJON CHICKEN

Steps:

• Whisk together cream, mustard and brown sugar. Pound chicken breasts with a meat mallet to even thickness; sprinkle with salt and pepper., In a large skillet, heat oil and butter over medium-high heat; brown chicken on both sides. Reduce heat to medium. Add onion and cream mixture; bring to a boil. Reduce heat; simmer, covered, until a thermometer inserted in chicken reads 165°, 10-12 minutes. Sprinkle with parsley.

CHICKEN WITH SAUTEED PEACHES AND VIDALIA ONIONS

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.

SAUTEED CHICKEN WITH SPICY PEACH SAUCE

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.

SAUTEED CHICKEN AND PEACHES

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!

SAUTéED DIJON CHICKEN WITH PEACHES RECIPE

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.

DIJON TARRAGON CHICKEN BREASTS

Steps:

• Bring 2 cans chicken broth to a boil. Add chicken to the broth, cover and reduce heat to simmer. Poach chicken 12 minutes. Remove chicken to a plate and pour broth into a large measuring cup or batter bowl. Return the pan to heat and add butter. When butter melts, add flour and cook, whisking with butter, 2 minutes. Slowly pour cooking liquid back into the pan, until appropriately thickened, combining with a whisk. Stir in Dijon mustard and tarragon and season sauce with salt and pepper. Return chicken to the pan and coat with sauce. Simmer 2 or 3 minutes to heat chicken back through and to combine flavors. Serve with rice pilaf, and roasted squash vegetable medley.