Pan Roasted Chicken With Bourbon Peach Glaze
photo by Annacia
- Ready In:
- 20mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
- 4 (4 ounce) boneless skinless chicken breasts
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon pepper
- 4 teaspoons peanut oil
- 1⁄2 cup onion, minced
- 3⁄4 cup chicken stock
- 2 tablespoons Bourbon
- 1⁄4 cup peach preserves
- 1 tablespoon cider vinegar
- 2 teaspoons of fresh mint, minced
directions
- Pound chicken breasts lightly between two sheets of plastic wrap to achieve even thickness. Season with salt and pepper.
- Heat oil in a cast iron or heavy nonstick skillet. Add chicken and cook through, browning on both sides, turning occasionally. Remove breasts and cover with foil to keep warm.
- Add onion to skillet and cook until caramelized, scraping the skillet gently to loosen crusted meat particles. Add remaining ingredients and cook to reduce to a saucy consistency. Return chicken to the pan along with any juices and stir sauce to combine, spooning sauce over chicken.
- Great served over rice, mashed potatoes or noodles.
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Reviews
-
First I need to say that I skipped the bourbon and this recipe still packed a lot of marvelous flavor. I used no sugar added peach jam which brought the recipe to a diabetic happy level. I love what the vinegar does for the sauce. It's not really sweet and sour but the bit of vinegar adds a great flavor perk and the savory presence of the onion. This really is a company worthy dish that it ready in mins. Made for Photo Tag.
RECIPE SUBMITTED BY
Mamas Kitchen Hope
Brenham, Texas
Proud Zaar original member! Very disappointed with the new site.