|As soon as I saw this recipe on Branny Boils Over, I made an immediate change to my weekly menu. So out went barbecue beer chicken thighs and in came Peach Chicken. I had everything on hand since it is the height of peach season right now. I know Miss F and I are going to both be very upset when it ends, we really like having a peach or "nectardream" every morning with breakfast. Next time I might finish this on the stove top instead of in the oven to try and thicken the sauce up a bit more. The peaches were a lovely complement to the chicken and they weren't overly sweet. This is a perfect summer meal.|
1 tablespoon olive oil
2 skinless, boneless chicken breasts
¼ teaspoon salt
1/8 teaspoon pepper
1 tablespoon brown sugar
1 tablespoon soy sauce
2 teaspoons balsamic vinegar
2 tablespoons orange juice
¼ cup chicken broth
1 clove garlic, minced
2 large firm-ripe peaches, cut into ¼” slices
Preheat the oven to 350 degrees. Heat the oil in an oven safe skillet with a lid 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, balsamic vinegar, orange juice and broth in a small bowl and set aside. When the chicken is browned, transfer to a plate and set aside.
Add the garlic to the pan and cook, stirring, for 30 seconds. Add the soy sauce mixture and the peaches to the pan. Turn the heat up to high and cook, uncovered, for about 3 minutes, stirring occasionally until the sauce begins to thicken and the peaches soften. Cover and bake for 30 minutes. Remove the lid and bake 10 minutes more. Serve.
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