Wednesday, May 15, 2013


1/3 cup + 2t sp. all- purpose flour
½ tsp. salt
½ tsp. freshly ground black pepper
¼ tsp. ground nutmeg
4 ounce skinless boneless chicken breasts
1 tbsp.  + 1 tsp. olive oil
1 cup silvered scallions
2 garlic cloves, minced
4 fluid ounces (½ cup) peach brand
1/3 cup low sodium chicken broth
½ tsp. granulated sugar
2 large plums, pared, pitted and thinly sliced
2 medium peaches, pared, pitted and thinly sliced

1. On sheet of wax paper of paper plate, combine flour, salt, pepper, and nutmeg: add chicken, turning to  coat evenly.
2. In large non-stick skillet, heat 2 tsp. of oil; add ¾ cup of scallions and the garlic.
3. Cover over medium high heat, stirring frequently, 5 minutes until scallions is tender.
4. With slotted spoon, remove scallion mixture from skillet; set aside.
5. In same skillet, heat remaining 2 tsp. oil, add coated chicken.
6. Cook over medium high heat, turning once, 3-4 minutes, until chicken is browned on both sides.
7. Add brandy, broth, sugar and cooked scallion mixture, stir to combine.
8. Bring liquid to boil; top chicken mixture with plums.
9. Reduce heat to low; simmer, covered 5 minutes, until chicken is cooked through and juices run clear when pierced with fork.
10. Add peaches and 3 tbsp. of remaining scallions to chicken mixture; cook; stirring occasiolnally, until heated through.
11. Transfer chicken breast to serving platter; top with fruit mixture.
12. Served sprinkled with remaining 1 tbsp. scallions

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