Making Chicken with Peaches and Ginger Made In 30 Minutes or Less

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  Making Chicken with Peaches and Ginger Made In 30 Minutes or Less: Sweet summer peaches perfectly complement juicy, seared chicken breast.

INGREDIENTS

  • 1 tbsp. extra-virgin olive oil
  • 4 (6-oz.) boneless, skinless chicken breasts
  • kosher salt
  • Freshly ground black pepper
  • 12 oz. frozen peaches (no need to defrost)
  • 1 tbsp. packed light brown sugar
  • 1 tsp. fresh thyme leaves
  • 1 tsp. freshly grated ginger
  • 3/4 c. dry white wine
  • 1 c. couscous
  • Fresh chopped basil or parsley, for serving

DIRECTIONS

  1. Heat the oil in a large skillet over medium-high heat. Season the chicken with 1⁄2 teaspoon each salt and pepper and cook on one side until golden brown, 4 to 6 minutes.
  2. Flip, cook for 1 minute, then scatter the peaches, sugar, thyme, and ginger over and around the chicken. Add the white wine, bring to a boil, then reduce heat and simmer until the chicken is cooked through and the peaches are warm and starting to break down at the edges, 6 to 7 minutes.
  3. Meanwhile, cook the couscous according to package directions. Serve the chicken, peaches and sauce over the couscous and sprinkle with basil or parsley, if desired.
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