Peachy Chicken with Red Wine
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 1,443.4
- Total Fat: 25.6 g
- Cholesterol: 547.5 mg
- Sodium: 2,952.3 mg
- Total Carbs: 50.6 g
- Dietary Fiber: 7.4 g
- Protein: 224.7 g
View full nutritional breakdown of Peachy Chicken with Red Wine calories by ingredient
Introduction
From Prevention Healthy Cooking"Peaches lend this fetive dish a naturally sweet and fruity twist". From Prevention Healthy Cooking
"Peaches lend this fetive dish a naturally sweet and fruity twist".
Number of Servings: 1
Ingredients
-
4 boneless skinless chicken breasts (about 1.25 lbs)
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
3 tablespoons whole grain pastry flour
1 tablespoon olive oil
3 shallots, thinly sliced
1/2 cup dry red wine (or chicken broth)
2 firm ripe peaches, sliced
1/2 cup loosely packed fresh basil, sliced
Directions
Serves 4
1. Use hands to flatten the chicken breasts to an even thickness. Season chicken with pepper and salt. Coat with flour, patting off excess
2. Heat a large nonstick skillet over medium heat; add 2 teaspoons of the oil. Add chicken breasts; cook 12 minutes, turning once, until an instant-read thermometer inserted into the thickest portion reads 160 F and juices run clear. Remove chicken to a plate.
3. Add remaining oil and shallots to the skillet. Cook and stir over medium heat 2 to 3 minutes or until shallots soften. Add wine; stir to scrape up any brown bits. Increase heat to medium-high; add peaches. Cook and stir 2 minutes until wine reduces slightly. Return chicken and any juices on plate to the skillet. Cook 1 to 2 minutes, stirring frequently, or until chicken is hot. Stir in basil.
Number of Servings: 1
Recipe submitted by SparkPeople user MUSGRAL8.
1. Use hands to flatten the chicken breasts to an even thickness. Season chicken with pepper and salt. Coat with flour, patting off excess
2. Heat a large nonstick skillet over medium heat; add 2 teaspoons of the oil. Add chicken breasts; cook 12 minutes, turning once, until an instant-read thermometer inserted into the thickest portion reads 160 F and juices run clear. Remove chicken to a plate.
3. Add remaining oil and shallots to the skillet. Cook and stir over medium heat 2 to 3 minutes or until shallots soften. Add wine; stir to scrape up any brown bits. Increase heat to medium-high; add peaches. Cook and stir 2 minutes until wine reduces slightly. Return chicken and any juices on plate to the skillet. Cook 1 to 2 minutes, stirring frequently, or until chicken is hot. Stir in basil.
Number of Servings: 1
Recipe submitted by SparkPeople user MUSGRAL8.