Chicken with Peach Sauce

Prep Time: 10 min
Cook Time: 20 min
Serves: 4

This simple and flavourful dish is best made when peaches are in season.


2-4 boneless, skinless chicken breast halves
1 tbsp (15 mL) olive oil
28 fl oz (830 mL) or 798 mL canned peach halves, in light syrup or juice
2/3 cups (170 mL) hot chicken broth
1 tsp (5 mL) ginger, fresh, chopped
1 tbsp (15 mL) cornstarch
2 tsp (10 mL) butter, cold
salt, to taste
pepper, freshly ground, to taste


1 Cut each breast lengthwise in 4 to 6 strips of equal size.
2 In a small saucepan, boil half of the peaches, 150 mL (⅔ cup) of the light syrup or juice, the stock and the ginger for 5 minutes over high heat.
3 Remove from heat and puree sauce in the blender or in the saucepan using a stick blender.
4 Return sauce to the heat. In a small bowl, stir cornstarch with a little bit of the sauce to dissolve and add to saucepan. Cook, stirring, until thickened.
5 When the sauce is thick and smooth, remove from heat and add cold butter, stirring with a wooden spoon.
6 In a large frying pan, cook chicken in oil over high heat for about 15 minutes or until the internal temperature reaches 77°C (170°F).
7 Cut the remaining peaches in a fan, top with chicken strips and sauce. Serve with basmati rice and carrots on the side.