A Peach of a Chicken Recipe
Juicy summer fruit brings out the best in your poultry.
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Peaches aren't just for cobbler, though the two words together can make a dessert lover's eyes glaze over with lust.
Ripe, juicy peaches can liven up entrees.
If you're on the prowl for an easy, peachy recipe for summer dining, check out The 250 Best 4-Ingredient Recipes, a cookbook by Margaret Howard. As we glanced through it, Chicken with Peaches popped out.
However, we thought the "4-ingredient" angle too restrictive for an entree. So, we added two ingredients, fresh ginger and garlic powder, to perk up interest and add a little bite.
The recipe also called for chicken-breast halves cooked whole, but we like them in slices. So we had the butcher cut the breasts crosswise into thick medallions that cooked quicker and were so tender they cut with a fork.
We served this appealing entree with fresh corn, pine nut couscous and iced tea. It was a perfect summer dinner on the deck.
Chicken with Peaches
2 tsp. sesame oil
4 skinless, boneless chicken breasts, sliced crosswise into thick medallions (ask the butcher to do this for you)
3 ripe peaches, peeled and sliced
4 green onions, chopped, green part included
1 heaping tsp. minced fresh ginger or 1/2 tsp. ground ginger
salt and pepper to taste
Peel peaches with a potato peeler and slice over a bowl to catch juice. Cut onions into bite-size pieces and mince ginger. Add ginger and onion to the peaches and stir.
Heat oil in a large nonstick skillet on medium heat. Sprinkle chicken with salt, pepper and garlic powder. Saute in oil for two minutes on each side, turning with tongs, until lightly browned.
Add peach mixture. Stir to combine. Cover, reduce heat and cook gently for 10 minutes or until chicken is no longer pink inside.
Serves 4 generously.
---Adapted from The 250 Best 4-Ingredient Recipes
Mix it up with an old favorite by adding some nontraditional ingredients and spices.