Recipe
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.
Contributed By: Recipe by Poulet du Québec
Ingredients
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
Instructions
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.