- 1 (15 ounce) can peaches, drained and chopped
- 4 cloves garlic, pressed
- 1 1/2 cups orange juice
- 2 tablespoons distilled white vinegar
- 2 tablespoons brown sugar
- 1 1/2 teaspoons nutmeg
- 1/2 teaspoon red pepper flakes
- 2 teaspoons dried basil
- salt and pepper to taste
- 4 (6 ounce) skinless, boneless chicken breast halves - cut into bite-size pieces
- 2 tablespoons flour
- 3 tablespoons butter
- Bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
- Meanwhile, season the chicken to taste with salt and pepper, then dust with flour and shake off the excess. Melt the butter in a large skillet over medium-high heat. Add the chicken, and cook until lightly brown on both sides, but still pink in the center.
- Season peach sauce with salt and pepper, and pour over browned chicken. Return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer 15 minutes more until the chicken is no longer pink in the center.
04/09/2018
recipepes.com
Byrdhouse Spicy Chicken and Peaches, recipe
PT15M
PT1H
5
455 calories
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