Saturday, June 29, 2013

PEACH-GLAZED CHICKEN BREASTS AND/OR THIGHS

1 can (approx 16-oz) peaches in syrup, undrained
1 packet dry onion soup mix
1 tbsp brown sugar
1 tsp lemon juice
2 tbsp canola oil
1 1/2 lbs chicken breasts and/or thighs
Hot cooked brown rice for serving 6
sliced almonds for garnish

Combine the peaches, soup mix, brown sugar, and lemon juice in a food processor (or blender) and process until smooth; set aside.

In a large skillet, over medium-high heat, heat the oil; add the chicken and cook 10 minutes or until browned on both sides.  Remove chicken from skillet; set aside.  Spoon any fat from the drippings in skillet.

Stir the peach mixture into the skillet and add the chicken back to skillet.  Heat to boil; reduce heat to medium and cook 10 minutes or until chicken is cooked through.  Stir occasionally during this phase of the cooking.

Serve with rice and sprinkle almonds over the chicken.


Yield: 6 servings

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