Peach Brandy Chicken Recipes

BAKED CHICKEN WITH PEACHES

Baked Chicken with Peaches image

Rushed? Need an elegant main dish to serve for an important occasion, that doesn't take a lot of preparation or time? This is it. This dish is not only easy and quick, it serves up beautifully as well. My family loves it. Tip: For a delicious sauce to serve over the chicken and peaches, mix 1/2 tablespoon cornstarch with 1/2 cup cold water and pour mixture into cooking juices. This mixture will thicken and become a sauce to pour over the chicken and peaches.

Provided by LOREERIN

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Healthy

Time 45m

Yield 8

Number Of Ingredients 6

Ingredients

8 skinless, boneless chicken breast halves
1 cup brown sugar
4 fresh peaches - peeled, pitted, and sliced
⅛ teaspoon ground ginger
⅛ teaspoon ground cloves
2 tablespoons fresh lemon juice

Steps:

Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
Place chicken in the prepared baking dish, and sprinkle with 1/2 cup of brown sugar. Place peach slices over chicken, then sprinkle with remaining 1/2 cup brown sugar, ginger, cloves, and lemon juice.
Bake for about 30 minutes in the preheated oven, basting often with juices, until chicken is cooked through and juices run clear.

Nutrition Facts : Calories 248.4 calories, Carbohydrate 30.3 g, Cholesterol 67.2 mg, Fat 2.8 g, Protein 24.6 g, SaturatedFat 0.8 g, Sodium 68.3 mg, Sugar 29.8 g

PEACH BRANDY CHICKEN RECIPE

Peach Brandy Chicken Recipe image

Provided by á-170456

Number Of Ingredients 10

Ingredients

4 small to medium size peaches
4 boneless chicken breast halves with or without
skin
2 tablespoons flour seasoned with
a pinch of salt and pepper
1 pinch dried tarragon or sprig fresh tarragon
3 ounces peach brandy
1/3 cup chicken stock
2 tablespoons heavy cream
1 non-stick saute pan - (12" dia)

Steps:

Heat butter in saute pan; dip chicken in flour and saute skin-side down, over medium to high heat, until brown (about 4 to 5 minutes). Turn breasts and cook another 4 to 5 minutes, thinner breasts might require less time. Remove breasts from pan and deglaze pan with chicken stock, add peaches, brandy and tarragon, reduce heat and cook approximately 2 minutes. Return chicken, along with any accumulated juices, to pan. Add heavy cream and cook until chicken is hot and cooked through. Place chicken on platter or plates and top with peaches and sauce. (If sauce is not quite thick enough after removing chicken, reduce quickly on high heat before pouring over chicken). This recipe yields 4 servings.

GRILLED RASPBERRY-PEACH CHICKEN

Grilled Raspberry-Peach Chicken image

Keep this recipe handy! This fast-to-fix, elegant main dish is also low in fat.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 4

Number Of Ingredients 8

Ingredients

1/2 cup fresh or frozen unsweetened raspberries
1 small fresh peach, peeled and sliced
2 tablespoons peach brandy or apple juice
2 tablespoons honey
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breast halves (1 pound)
Additional raspberries, if desired

Steps:

Place raspberries, peach slices, brandy and honey in blender or food processor. Cover and blend on high speed about 1 minute or until smooth. Heat blended mixture in 1-quart saucepan. Keep warm.
Sprinkle both sides of chicken with salt and pepper.
Brush grill rack with vegetable oil. Heat coals or gas grill for direct heat.
Cover and grill chicken 4 to 6 inches from medium heat 15 to 20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut.
Spoon some of the raspberry sauce on serving plate. Place chicken on sauce. Drizzle with additional sauce. Garnish with additional raspberries.

Nutrition Facts : Calories 195, Carbohydrate 15 g, Cholesterol 75 mg, Fiber 2 g, Protein 27 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 210 mg

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