Chicken and Peaches – A Special Dish

 

 

 

 

 

 

 

 

A favorite chicken dish that makes supper a special occasion and is quick and easy to prepare is today’s Chicken and Peaches recipe. I also like this dish when unexpected company calls and you don’t have time to fuss, but would like serve a beautiful dinner that looks like you did (fuss, that is).

All you need is one chicken breast per person, one cup of orange juice, and a quart jar of the peaches you canned last summer or a 28 oz. can of sliced peaches, and you’re ready to go.

I like to cut each breast into 2 long strips so that the meat cooks evenly. This dish also works well with boneless chicken thighs. Take a one-half cup of flour and whisk in 1 ½ teaspoons salt and ½ teaspoon freshly ground pepper in a flat dish.

Note: If you are gluten free, use a gluten free all-purpose flour e.g. Bob’s Red Mill or Pamela’s Gluten Free Artisan Flour Blend.

Dredge each chicken piece in the flour mixture and fry in vegetable oil, turning often until the chicken is lightly browned. Place chicken in a casserole dish that has been lightly sprayed with cooking spray.

 

 

 

 

 

 

 

 

Drain the oil in the fry pan, but keep the brown bits in the bottom of the pan. Add all the remaining ingredients to the fry pan except the peaches. Bring to a boil, being sure to get the brown bits from the bottom of the pan. Simmer about 5 minutes to allow the flavors to combine.

 

 

 

 

 

 

 

 

Pour the gravy over the chicken in the casserole dish. Top with drained peach slices. Cover the dish and bake in 350°F. oven for about 45 minutes. Serve with steamed rice, broccoli with almonds, and a small salad. This will soon become a favorite at your home too.

 

 

 

 

 

 

 

 

Ingredients:

12 pieces of boneless chicken, breast or thighs

½ cup all-purpose flour OR Gluten free all-purpose flour For non-gluten eaters

1 ½ teaspoon salt

¼ teaspoon freshly ground pepper

Vegetable oil

1 cup orange juice

2 tablespoons brown sugar

2 tablespoons white vinegar

1 teaspoon nutmeg

1 teaspoon freeze dried basil

1 (28 oz.) can or 1 quart jar of sliced peaches, drained

Method:

1. Whisk salt and pepper into flour in a flat dish. Dredge each chicken piece well.

2. Heat oil in fry pan and brown chicken pieces carefully. Place partially cooked chicken in a casserole dish that has been sprayed with cooking spray.

3. Drain oil out of fry pan, leaving the browned bits of flavor on the bottom.

4. Add orange juice, brown sugar, vinegar, nutmeg and basil to fry pan. Bring to a boil and then simmer for about 5 minutes.

5. Pour gravy over the chicken in the casserole dish. Top with drained peach slices.

6. Bake at 350°F. for about 45 minutes until chicken is tender.

Serves 6.

Tags: chicken, easy supper, peaches, special chicken recipe

Category: Gluten Free, Main Dishes