Sauteed Chicken And Peaches Recipes

SAUTéED CHICKEN BREASTS WITH TARRAGON

Steps:

• In a small bowl mix together paprika and curry powder, and sprinkle on both sides of chicken breasts; cover and refrigerate for 2 hours.
• Place 2 breasts on large sheet of plastic wrap, cover with more plastic and pound with a mallet until they are about 1/4-inch thick. Repeat with remaining breasts. (Chicken may be wrapped and refrigerated for up to 12 hours.)
• Preheat oven to 200 degrees. Season chicken on both sides with salt. In a large skillet over medium-high heat, add enough canola oil to film the bottom of pan. Working in batches, without crowding, place breasts smooth side down and let cook until golden brown, 1 to 1 1/2 minutes. Turn and cook for another 1 to 1 1/2 minutes. Transfer to a baking sheet and keep warm in oven.
• Wipe out skillet and return to medium heat. Add 1 tablespoon of butter and shallot, and sauté for 30 seconds, swirling pan to coat shallot with butter. Add wine, raise heat to medium-high, and cook until wine is reduced by half, about 1 minute. Add stock, bring to boil, and cook until reduced and slightly thickened, 1 to 2 minutes.
• Stir in chopped tarragon, remaining 2 tablespoons butter, and any juices that have accumulated on baking sheet. Swirl to melt butter, and season to taste with salt and pepper. Arrange chicken on a warmed platter, pour sauce over it, and garnish with whole tarragon leaves.

GRILLED CHICKEN WITH PEACH SAUCE

Steps:

• Preheat grill for medium heat and lightly oil the grate. Season chicken breast halves with salt and black pepper.
• Stir peach preserves, olive oil, soy sauce, garlic, and mustard in a bowl; season with salt and black pepper. Reserve about 1/2 cup peach sauce.
• Place chicken on preheated grill; cook until golden brown, 6 to 7 minutes, then flip chicken. Continue cooking for 5 to 6 minutes. Brush both sides of the chicken with peach sauce. Cook until no longer pink in the center and the juices run clear, 4 to 5 more minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
• Arrange peach halves cut side down on the grill. Grill for 2 minutes, flip, and brush with reserved 1/2 cup peach sauce. Continue to grill until peaches are tender, 3 to 4 minutes more.

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.

SAVORY PEACH CHICKEN

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.

SAUTEED PEACHES

Steps:

• Place peaches, juice, and sugar in large bowl; toss to coat. Melt butter in heavy large skillet over medium-high heat. Add peaches; cook until juices thicken slightly, stirring gently, about 3 minutes.

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.

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!

CHICKEN AND PEACHES

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.