Saucy Peach Balsamic Chicken Food

SAUCY PEACH-BALSAMIC CHICKEN

Steps:

• Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in butter. Remove from the skillet and keep warm., Add broth and sherry to the skillet, stirring to loosen browned bits from pan. Stir in the preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Stir in vinegar. Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a thermometer reads 165°.

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.

BALSAMIC PEACH CHICKEN SKILLET RECIPE - (4.6/5)

Steps:

• Heat olive oil in a large skillet over medium-high heat. Add onion and saute 3 minutes then push far to the side. Add chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side. Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don't have much oil left you can add another 1/2 Tbsp). Add garlic to skillet and saute 20 seconds (you can push onions back to center if you haven't already). Add balsamic vinegar and cook and stir until reduced by half, about 1 minute. Stir in honey then add in peaches and tomatoes and toss, season lightly with salt and pepper. Return chicken to skillet, nestling between peaches and tomatoes (you can lift some of the peaches and tomatoes over the chicken to create more room), cover skillet with lid, reduce heat to medium-low and allow to simmer until chicken has cooked through (it should register 165 degrees on an instant read thermometer), about 6 - 9 minutes. Top with fresh basil and serve warm.

BALSAMIC CHICKEN

Steps:

• Whisk together the balsamic vinegar, chicken broth, sugar, garlic, and Italian seasoning in a bowl, place the chicken breasts in the marinade, and marinate for 10 minutes on each side.
• Heat the olive oil in a large skillet over medium-high heat. Remove the chicken from the marinade and reserve the marinade. Place the chicken in the heated pan and cook until they start to brown and are no longer pink inside, about 7 minutes per side. Pour the marinade into the skillet, and cook until it thickens slightly, turning the chicken breasts over once or twice, about 5 minutes.

GRILLED CHICKEN WITH BALSAMIC PEACH MARINADE

Steps:

• Combine vinegar, mustard, honey, salt, pepper, garlic, and thyme. Whisk until well blended, then add olive oil and mix.
• Just before you are ready to marinate chicken, stir in peaches.
• Pour over chicken breasts. Allow to marinate for at least 2 hours and grill.

SAUTEED CHICKEN WITH SPICY PEACH SAUCE

Steps:

• Melt butter in a large skillet, add chicken, saute over medium heat until golden brown on both sides, remove with a slotted spoon.
• Add cornstarch to the pan and stir to combine with the pan juices.
• Add vinegar, sugar, pepper, chili, salt, garlic and peaches and cook over medium heat until thick and bubbly.
• Add chicken and walnuts and cook until chicken is no longer pink inside.
• Place chicken on a serving plate and top with sauce.

PEACH BALSAMIC CHICKEN RECIPE - (4.1/5)

Steps:

• In a large skillet over medium heat, heat olive oil. Season chicken with salt and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate. Add garlic and shallot to skillet and sauté 2 minutes. Add peaches and cook until softened, 5 minutes more. Pour in balsamic vinegar and simmer until slightly reduced, 2 minutes. Stir in basil. Serve chicken with balsamic peaches.

SAUCY GARLIC CHICKEN FOR TWO

Steps:

• Remove papery outer skin from garlic (do not peel or separate cloves). Cut tops off of garlic bulbs; brush bulbs with half the oil. Wrap each bulb in heavy-duty foil. Bake at 425° for 30-35 minutes or until softened. Cool for 10-15 minutes., Meanwhile, place spinach in a greased 11x7-in. baking dish; sprinkle with half the salt and pepper. In a large skillet, brown chicken in remaining oil on both sides; place over spinach., In a large saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1 cup cheese, nutmeg and remaining salt. Transfer to a blender; squeeze softened garlic into blender. Cover and process until smooth. Pour mixture over chicken., Cover and bake at 425° for 30-35 minutes or until a thermometer reads 170° and sauce is bubbly. Uncover; sprinkle with remaining cheese. Bake 5 minutes longer. Serve with pasta. Sprinkle with tomato and parsley if desired.