Peach Pan Seared Chicken With a Bit of Spice

Submitted by SarasotaCook

"This is a simple, quick cooking chicken that has lots of spice, fruit and lots of flavor. Served over jasmine rice lightly seasoned with, scallions and fresh cilantro and toasted pecans, it is perfect. I love to serve this with a nice fresh fresh green salad. Anything you like, some blue cheese, onion, tomato, just fresh summer garden favorites. And a slice of my beer bread. This time I would use swiss cheese and rosemary with onion as the base flavors. Recipe #383674."

 

• Ready In: 1hr 10mins
• Ingredients: 26
• Serves: 4-6

ingredients

• Chicken

• 4 boneless skinless chicken breasts
• 1 cup flour (to dredge the chicken in)
• 1 tablespoon butter
• 1 tablespoon olive oil
• 1⁄4 peach, preserve
• 1 teaspoon ground ginger
• 1⁄2 teaspoon ground black pepper

• Sauce

• 1 (15 ounce) can sliced peaches in juice, drained, but reserve 1/4 cup of the juice for the sauce. Rough chop the peaches
• 1⁄4 cup chicken broth
• 1 onion, cut in half and then thin sliced (small)
• 1 cup white wine (dry)
• 2 tablespoons brandy
• 1 teaspoon garlic, minced
• 1⁄2 teaspoon red pepper flakes (add more accordingly to taste)
• 1 tablespoon fresh cilantro
• 1 teaspoon kosher salt
• 1⁄2 teaspoon ground black pepper
• 1 tablespoon butter

• Rice

• 2 1⁄2 cups cooked jasmine rice (use any brand, slow cooking, bagged, boxed or boil in bags. Just use your favorite)
• chicken broth, to cook the rice in (optional)
• 1⁄4 cup chopped scallion (about 3, green and white parts)
• 1 tablespoon fresh cilantro, chopped
• 1⁄4 cup chopped pecans (you can toast them if you want)
• 1 teaspoon butter
• salt
• pepper

directions

1. Chicken -- In a large baggie add the flour salt and pepper and dredge the chicken in it.
2. Mix the ginger, pepper and peach preserves to use as a sauce for the chicken as it cooks.
3. In a large saute pan add the butter and oil and bring to medium heat. Add the chicken and cook on medium heat. As it cooks, brush with the peach preserve mixture on each side a couple of times per side until golden brown. It should take about 4-5 minutes per side is all. Once done remove and transfer to a dish and cover with aluminum foil. They will continue to cook once removed.
4. Rice -- cook the rice according to directions. Once finished, garnish with the scallions, cilantro, salt, pepper and butter and mix to combine. Cover and set to the side.
5. Sauce -- In the pan you grilled the chicken in, lets make the sauce. There should be enough oil from the drippings, but you can add just a little more if necessary. Now, add the garlic, onion and red pepper flakes and cook 1-2 minutes until lightly soft. Then add the wine and brandy to deglaze the pan. Add the broth and peaches including the juice. Add the butter and let reduce 5 minutes on medium high until slightly thickened and the sauce reduces. Add the cilantro at the very end. Any additional salt and pepper if needed.
6. Slice each chicken breast and serve over the rice with a nice heaping of the peach sauce.
7. A nice salad on the side and you got a great dinner.

Reviews

[Chicagoland Chef du Jour]

YUM! What a delightful layering of flavors. The sweet peaches really work well with the spicy red pepper flakes and onions. I used chicken stock with my basmati rice. I did not adorn the rice with the extras. I didn't have cilantro and it was still fabulous! Next time I will make sure I top with cilantro for that added dimension of flavor. Oh, I also used orange marmalade cux I didn't have peach preserves. The chicken breasts were very meaty, so once browned (looked beautiful too), I covered with foil and threw them in the oven to finish them off for an additional 15 mins / 165° internal temp. Thanks a bunch Sarasota for this tasty dinner entree. It's a keeper!