Peach Brandy Chicken
From peetabear 14 years ago
- 20 minutes to make
- Serves 4
this is another recipe that sounded really good to me and peaches are almost in season here... the recipe is from the Windflower Inn Great Barrington, Massachusetts
Ingredients
- 4 small to medium-size peaches shopping list
- 4 boneless chicken breasts, with or without skin shopping list
- 2 Tablespoons flour with pinch of salt and pepper shopping list
- pinch of dried tarragon or sprig of fresh tarragon shopping list
- 3 ounces peach brandy shopping list
- 1/3 cup chicken stock shopping list
- 2 Tablespoons heavy cream shopping list
How to make it
- Heat butter in 12-inch non-stick saute pan; dip chicken in flour and saute skin side down, over medium to high heat, until brown (about 4 to 5 minutes).
- Turn breasts and cook another 4 to 5 minutes; thinner breasts might require less time.
- Remove breasts from pan and deglaze pan with chicken stock; add peaches, brandy, and tarragon. Reduce heat and cook approximately 2 minutes.
- Return chicken, along with any accumulated juices, to pan. Add heavy cream and cook until chicken is hot and cooked through. Place chicken on platter or plates and top with peaches and sauce. (If sauce is not quite thick enough after removing chicken, reduce quickly on high heat before pouring over chicken).
The Rating
Reviewed by 3 people-
Another winner Peeta! Peaches are a ways from being ripe here but have bookmarked this one so I can try it at that time.
Thanks and high 5!
Valerie
valinkenmore
in Malott loved it
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" It was excellent "