Pan roasted chicken with bourbon peach glaze

Contributed By: Kay Davis

Ingredients:

4 (4 ounce) boneless skinless chicken breasts
1/2 teaspoon salt
1/2 teaspoon pepper
4 teaspoons peanut oil
1/2 cup onion,minced
3/4 cup chicken stock
2 tablespoons bourbon
1/4 cup peach preserves
1 tablespoon cider vinegar
2 teaspoons fresh mint, minced

Method:

Pound chicken breasts lightly between two sheets of plastic wrap to achieve even thickness.

Season with salt and pepper.

Heat oil in a cast iron or heavy nonstick skillet.

Add chicken and cook through, browning on both sides, turning occasionally.

Remove breasts and cover with foil to keep warm.

Add onion to skillet and cook until caramelized, scraping the skillet gently to loosen crusted meat particles. Add remaining ingredients and cook to reduce
to a saucy consistency.

Return chicken to the pan along with any juices and stir sauce to combine, spooning sauce over chicken.

Great served over rice, mashed potatoes or noodles.


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