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Add a photoServings: 4
Ingredients
- 4 sm to medium size peaches
- 4 x boneless chicken breast halves with or possibly without
- Â Â skin
- 2 Tbsp. flour seasoned with
- Â Â a healthy pinch of salt and pepper
- 1 pch dry tarragon or possibly sprig fresh tarragon
- 3 ounce peach brandy
- 1/3 c. chicken stock
- 2 Tbsp. heavy cream
- 1 x non-stick saute/fry pan - (12" dia)
Directions
- Heat butter in saute/fry pan; dip chicken in flour and saute/fry skin-side down, over medium to high heat, till brown (about 4 to 5 min). Turn breasts and cook another 4 to 5 min, thinner breasts might require less time.
- Remove breasts from pan and deglaze pan with chicken stock, add in peaches, brandy and tarragon, reduce heat and cook approximately 2 min. Return chicken, along with any accumulated juices, to pan. Add in heavy cream and cook till chicken is warm and cooked through.
- Place chicken on platter or possibly plates and top with peaches and sauce. (If sauce is not quite thick sufficient after removing chicken, reduce quickly on high heat before pouring over chicken).
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 191g | |
| Recipe makes 4 servings | |
| Calories 352 | |
| Calories from Fat 195 | 55% |
| Total Fat 21.71g | 27% |
| Saturated Fat 7.49g | 30% |
| Trans Fat 0.17g | |
| Cholesterol 117mg | 39% |
| Sodium 169mg | 7% |
| Potassium 376mg | 11% |
| Total Carbs 3.29g | 1% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.02g | 0% |
| Protein 33.8g | 54% |
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