Skillet Chicken Recipes
Sautéed Chicken with Spicy Peach Sauce
Yield: 4 to 6 servings
Ingredients
- 1/4 cup Challenge Butter
- 4 boneless, skinless chicken breast portions* (2 whole breasts, 1 1/2 to 2 pounds total)
- 2 teaspoons minced or pressed garlic
- 2 teaspoons cornstarch
- 1/3 cup balsamic vinegar
- 3 tablespoons granulated sugar
- 1/4 teaspoon ground red pepper
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon salt
- 2 cups peeled diced fresh or frozen peaches
- 1/3 cup toasted walnut halves
- 4 to 5 cups cooked basmati rice
Instructions
- Separate the tender portion on the back of each breast piece and cut the remaining breast portions in half.
- Melt butter in large skillet over medium heat. Add chicken pieces and garlic and sauté until chicken pieces are golden brown on both sides. Remove chicken and set aside.
- Combine cornstarch with butter remaining in skillet. Stir in vinegar, sugar, salt, red pepper, chili powder and peaches. Continue to cook over medium heat until thickened and bubbly.
- Return chicken pieces to the pan and add walnuts. Stir to coat chicken pieces with sauce and continue cooking until chicken pieces are no longer pink inside.
- To serve, place chicken pieces on a bed of cooked rice and spoon the peach walnut sauce over the top.
Notes
* Substitute 1 1/2 to 2 pounds chicken tenders or boned thighs.
Attribution
Recipe and photo used with permission from:
Challenge Dairy