Friday, August 14, 2009

PostHeaderIcon Recipe Friday: Ginger Peachy Skillet Chicken

  • 4 boneless skinless chicken breast halves
  • Salt & pepper
  • 2/3 cup peach preserves
  • 1/3 cup prepared yellow mustard
  • 1/4 cup water
  • 1 teaspoon ground ginger
  • 1 tablespoon extra virgin olive oil

In a large skillet, heat olive oil over medium-high heat. Lightly season chicken with salt and pepper. Place in skillet, brown each side and cook through (5-7 minutes each side). Remove from skillet to a parchment lined plate.

Add preserves, mustard, water and ginger to skillet. Stir to mix thoroughly while bringing mixture to a boil. Reduce sauce for about 5 minutes until slightly thickened. Reduce heat and place chicken back in skillet, turning to coat and heat through.

Serve with White & Wild Rice Pilaf.

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