Prep 20 mins
Cook 0 mins
Quick and easy one dish meal! A healthy and yummy way to cook chicken breast! From Healthy Cooking and Living from Lake Austin Spa Resort by chef Terry Conlan, www.lakeaustin.com/cookbooks.php. "The Healthy Table," March 2006
- 4 (4 ounce) boneless skinless chicken breasts
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 teaspoons peanut oil
- 1⁄2 cup onion, minced
- 3⁄4 cup chicken stock
- 2 tablespoons Bourbon
- 1⁄4 cup peach preserves
- 1 tablespoon cider vinegar
- 2 teaspoons of fresh mint, minced
- Pound chicken breasts lightly between two sheets of plastic wrap to achieve even thickness. Season with salt and pepper.
- Heat oil in a cast iron or heavy nonstick skillet. Add chicken and cook through, browning on both sides, turning occasionally. Remove breasts and cover with foil to keep warm.
- Add onion to skillet and cook until caramelized, scraping the skillet gently to loosen crusted meat particles. Add remaining ingredients and cook to reduce to a saucy consistency. Return chicken to the pan along with any juices and stir sauce to combine, spooning sauce over chicken.
- Great served over rice, mashed potatoes or noodles.
Delicious. Easy to make. Used some J.D. instead of bourbon, olive oil instead of peanut, regular wine vinegar and omitted the fresh mint. Quick and easy dish.
This turned out wonderfully, despite making an error on my part. Well into the cooking process I realized I had apricot preserves vs. peach. Also, totally missed the vinegar. However, as made was absolutely five stars. Loved the black pepper contrast with the preserves. Great dish.
First I need to say that I skipped the bourbon and this recipe still packed a lot of marvelous flavor. I used no sugar added peach jam which brought the recipe to a diabetic happy level. I love what the vinegar does for the sauce. It's not really sweet and sour but the bit of vinegar adds a great flavor perk and the savory presence of the onion. This really is a company worthy dish that it ready in mins. Made for Photo Tag.