Chicken 'N' Peaches Piquante
Submitted by ontherock
Pan-seared chicken breasts glazed with a sweet-spicy sauce of peaches, chunky salsa, orange juice, and fresh cilantro. A fruity, zesty skillet dinner in 40 minutes.
YIELD
4 servingsPREP
15 minCOOK
20 minREADY
40 minSweet peaches and spicy salsa might sound like an odd couple, but trust the process. This combination flat-out works.
Chicken breasts get a golden sear, then the pan gets deglazed with peach liquid, chunky salsa, and a hit of concentrated orange juice. Sliced peaches and fresh cilantro go in at the end, and everything reduces into a glossy, piquant glaze that coats each piece of chicken.
It’s bright, fruity, and has just enough heat to keep things interesting. All from one skillet in about 40 minutes.
Chef Tips
- Use canned peaches in juice, not heavy syrup. The natural juice makes a lighter, more balanced sauce.
- Reserve the peach liquid before draining. That liquid is the backbone of your pan sauce, so don’t pour it down the drain.
- Let the chicken rest on the platter while you build the sauce. It keeps cooking gently and those collected juices go right back into the pan for extra flavor.
- A thick, chunky salsa works best here. Thin, watery salsa will make the glaze too loose to coat the chicken properly.
Ingredients
Directions
Season chicken with salt and pepper.
In large nonstick skillet, over Medium-High heat, heat oil.
Add chicken; cook 9 to 10 minutes, turning once, until no longer pink in the center.
Remove to platter.
Add bell pepper to skillet, reduce heat and cook and stir 2 minutes until crisp-tender.
Add reserved peach liquid, salsa and orange juice to skillet, and bring to a boil, scraping up browned bilts from bottom of pan.
Add peaches and cilantro; cook and stir 3 minutes until hot.
Add chicken and any juices that may have accumulated on platter.
Spoon sauce and peaches over chicken until glazed and serve.
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