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chicken and peaches

serves 4
by Nancy

Ingredients

  • 2 tbl butter
  • 4 peaches pitted, thickly sliced or halved
  • 1/2 lemon juiced
  • 1 1/2 tablespoons olive oil
  • 1 package boneless skinless chicken thighs or breasts
  • salt & 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
  • 2 tablespoons worcestershire sauce

Instructions

  1. heat a medium skillet with the butter over medium heat.
  2. add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes.
  3. turn off the heat.
  4. while the peaches cook, heat 1 tablespoon olive oil in a large skillet over medium-high to high heat.
  5. add the chicken breasts or thighs to the pan and season with salt and pepper, to taste.
  6. cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
  7. drizzle the pan with the remaining olive oil.
  8. add the chopped shallot, and the ginger, and cook for 1 to 2 minutes.
  9. stir in the stock, the preserves, hot sauce and worcestershire sauce and season with salt & pepper, to taste.
  10. cook over medium heat for a couple of minutes to thicken.
  11. arrange the chicken and peaches on a platter and pour over the peach sauce.