Best Sautéed Dijon Chicken With Peaches Recipes

Chicken and Peaches image

Provided by Rachael Ray : Food Network

Time 25m

Yield 4 servings

Number Of Ingredients 13

2 tablespoons butter
4 peaches, pitted, thickly sliced or halved
1/2 lemon, juiced
1 1/2 tablespoons extra-virgin olive oil
4 pieces boneless, skinless chicken thighs
2 pieces boneless, skinless chicken breast
Salt and freshly ground black pepper
1 shallot, chopped
1 (2-inch) piece ginger, grated or minced
3/4 cup chicken stock
2/3 cup peach preserves
2 teaspoons hot sauce (recommended: Frank's Red Hot)
2 tablespoons Worcestershire sauce

Steps:

Heat a medium skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon, and cook until tender and lightly golden, 10 minutes. Turn off the heat.
While the peaches cook, heat 1 tablespoon extra-virgin olive oil, a turn of the pan, in a large skillet over medium-high to high heat. Cut the chicken breasts in half across the center of each breast to make 4 equal portions. Add the chicken breasts and thighs to the pan and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.
Drizzle the pan with the remaining extra-virgin olive oil, half a turn of the pan. Add the chopped shallot, and the ginger, and cook for 1 to 2 minutes. Stir in the stock, the preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce. Portions are 1 piece of light meat and 1 thigh per person.

Sautéed Dijon Chicken With Peaches Recipe image

Provided by jennifer_1

Number Of Ingredients 10

8 boneless, skinless chicken thighs 1/2 tsp each salt and pepper
1 tbsp vegetable oil
2 tsp each minced garlic and finely chopped Compliments Fresh Rosemary
1 can Peach Slices
1/2 cup Chicken Broth
2 tbsp Original Dijon Prepared Mustard
1 tbsp cornstarch
2 green onions, sliced
2 tsp Compliments Aged Balsamic Vinegar of Modena
3 cups cooked brown or white rice, prepared according to package instructions

Steps:

1.Trim excess fat from chicken thighs and season with salt and pepper. Heat oil in a large non-stick skillet set over medium-high heat. Add chicken thighs, garlic and rosemary; cook for 2 to 3 min. per side or until golden. 2.Meanwhile, drain peaches (reserving juice) and set aside. Whisk juice with chicken broth, mustard and cornstarch to make a sauce. 3.Add sauce to skillet and cover and simmer on medium heat, turning chicken occasionally, for 10 min. or until sauce is thickened and the chicken is cooked through. Stir in peaches, green onions and balsamic vinegar and heat through. Serve on cooked rice.

Sauteed Chicken and Peaches image

Provided by katii

Time 25m

Yield 1 dish, 1 serving(s)

Number Of Ingredients 7

1/2 teaspoon gluten-free margarine
1 boneless skinless chicken breast
1/2 peach, diced
1/2 red bell pepper, diced
3 tablespoons orange juice
1 pinch salt
2 tablespoons of fresh mint, chopped