Chicken and Peaches

By bowerk

Ingredients

• 2 tablespoons butter
• 4 peaches, pitted and chopped
• 1/2 lemon, juiced
• 1 1/2 tablespoons olive oil
• 4 boneless, skinless chicken breasts
• Salt and freshly ground black pepper
• 1 shallot, chopped
• 1 2-inch piece of fresh ginger root, grated or minced
• 3/4 cup chicken stock
• 2/3 cup peach preserves
• 2 teaspoons hot sauce
• 2 tablespoons Worcestershire sauce

Preparation

Step 1

Heat a medium size skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon and cook until tender and lightly golden, 10 minutes. Turn off the heat.

While the peaches cook, heat 1 tablespoon olive oil in a skillet, cook the chicken breasts and season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.

Drizzle the pan with the remaining olive oil and add the chopped shallot and the ginger and cook for 1-2 minutes. Stir in the stock, preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a platter and douse with peach sauce.