Chicken and Peaches

Total Time:
25 min
5 min
20 min

4 servings

  • 2 tablespoons butter
  • 4 peaches, thickly sliced or halved
  • 1/2 lemon
  • 1 1/2 tablespoons EVOO
  • 4 pieces boneless, skinless chicken thighs
  • 2 pieces boneless, skinless chicken breast
  • Salt and 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, such as Frank's Red Hot
  • 2 tablespoons Worcestershire sauce
  • Heat a skillet with butter over medium heat. Add peaches and the juice of 1/2 lemon, cook until tender and lightly golden, 10 minutes. Turn off heat.

  • While peaches cook, heat 1 tablespoon EVOO, a turn of the pan, in a large skillet over medium high to high heat. Cut chicken breast pieces in half across the center of each breast to make 4 equal portions. Add chicken breasts and thighs to pan, season with salt and pepper. Cook 12 minutes, remove to plat and cover with foil. Add another drizzle of EVOO, half a turn of the pan. Add chopped shallot, ginger, stir a minute or 2, add stock, preserves, hot sauce and Worcestershire sauce, season with black pepper and thicken a couple of minutes over medium heat. Arrange chicken and peaches on platter and douse with glaze-sauce. Portions are 1 piece of light meat and 1 thigh per person.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...
    6687 F

    Not what you're looking for? Try:

    Chicken and Peaches

    Recipe courtesy of Rachael Ray