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Chicken With Summer Peaches In Spicy Light Sauce

Chicken With Summer Peaches In Spicy Light Sauce is built on Olive Oil Or Butter, Ground Cumin, Ground Fennel Seed, Fresh Ginger, and Ripe Tomatoes Chopped. Serves 4. Add it to your meal plan and shop the whole list in one go.

Ingredients

• 1 1/2 tbsp
• 1/4 tsp
• 1 tsp
• 1 oz
• 1 lb
• 4
• 1

Method (preview)

1. 1

   Rinse the chicken breasts and pat dry with paper towels.

2. 2

   Sprinkle with salt and pepper.

3. 3

   Melt 1 tablespoon of the butter or olive oil in a wide heavy saute pan over high heat.

4. 4

   Add the cumin, fennel and ginger and fry for about 30 seconds.

5. 5

   Add the tomatoes and bring to a boil.

6. 6

   Season with a little salt, and then pour into a bowl.

7. 7

   Melt the remaining 1 tablespoon of butter or olive oil in the same pan over medium-high heat.

8. 8

   Add the breasts, skinned side down, and saute, turning once, until well browned, about 4 minutes on each side.

9. 9

   Cover, reduce the heat to medium-low, and cook the chicken breasts for 6 minutes longer.

10. 10

    Remove the breasts to a cutting board with a trough to catch the juices.

11. 11

    Keep warm.

12. 12

    Add the peaches and onion to the pan and saute over medium-high heat until slightly softened but still crisp-tender, about 5 minutes.

13. 13

    If the peaches remain firm, cover the pan and steam the mixture for 1 minute longer. (The slices shouldn't get mushy.) Slice the chicken breasts on the diagonal.

14. 14

    Stir the released juices into the peaches.

15. 15

    Top the chicken breasts with the tomato mixture and garnish with the onion-peach mixture.

16. 16

    "Chicken: 150 Great Recipes for All Seasons by Elaine Corn (Chronicle)"

17. 17

    "Commentary by Peter Franklin (Cookbook Nook) Aug 1999"