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Sunday, August 5, 2012

Brandied Chicken with Peaches and Plums

Lamb and scallions with steamed buns
Lamb and scallions with steamed buns (Photo credit: ulterior epicure)
By Juvy S. Iliwiliw


Here is another recipe that anyone will love. Fruits here are not only to be eaten raw but the same natural goodness will be preserved when mixed in your food. We shall altogether taste the difference of peaches and plums in our brandied chicken. This will surely become a hit on the table for the first time and probably the wanting will never last.


BRANDIED CHICKEN WITH PEACHES AND PLUMS

You will need:


1/3 cup and 2 teaspoons all-purpose flour

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1/4 teaspoon ground nutmeg

4 4-ounce skinless boneless chicken breasts

1 tablespoon and 1 teaspoon olive oil

1cup silvered scallions

2 garlic cloves, minced

4 fluid ounces (1/2 cup) peach brandy

1/3 cup low-sodium chicken broth

1/2 teaspoon granulated sugar

2 large plums, pared, pitted and thinly sliced

2 medium peaches, pared, pitted and thinly sliced

Here's how:


On a sheet of wax paper or paper plate, combine flour, salt, pepper and nutmeg; add chicken, turning to coat evenly. In large nonstick skillet, heat 2 teaspoons of the oil; add 3/4 cup of the scallions and the garlic. Cook over medium-high heat, stirring frequently, 5 minutes, until scallions are tender. With slotted spoon, remove scallion mixture from skillet; set aside. In same skillet, heat remaining 2 teaspoons oil; add coated chicken. Cook over medium-high heat,, turning once, 3-4 minutes, until chicken is browned on both sides. Add brandy, broth, sugar and cooked scallion mixture; stir to combine. Bring liquid to a boil; top chicken mixture with plums. Reduce heat to low; simmer, covered, 5 minutes, until chicken is cooked through and juices run clear when pierced with fork. Add peaches and 3 tablespoons of the remaining scallions to chicken mixture; cook, stirring occasionally, until heated through. Transfer chicken breasts to serving platter; top with fruit mixture.  Serve sprinkled with remaining 1 tablespoon scallions.

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