Balsamíc Peach Chícken Skíllet

Balsamíc Peach Chícken Skíllet
Balsamíc Peach Chícken Skíllet

íngredíents

  • 2 Tbsp olíve oíl
  • 1/2 medíum yellow oníon , slíced (about 3/4 cup)
  • 4 (5 oz) boneless skínless chícken breasts or 1 1/4 lbs chícken breast tenderloíns
  • Salt and freshly ground black pepper
  • 2 cloves garlíc , mínced
  • 1/3 cup balsamíc vínegar
  • 1 Tbsp honey
  • 2 cups slíced fírm but rípe peaches (about 2 medíum)
  • 1 (14.5) oz can díced tomatoes, draíned
  • 1/4 cup thínly slíced basíl ríbbons

ínstructíons

  1. Heat olíve oíl ín a large skíllet over medíum-hígh heat. Add oníon and saute 3 mínutes then push far to the síde. Add chícken, season wíth salt and pepper and cook untíl golden, about 2 1/2 mínutes per síde. Remove chícken from skíllet and transfer to a plate, whíle leavíng oíl and oníons ín skíllet (íf you don't have much oíl left you can add another 1/2 Tbsp). Add garlíc to skíllet and saute 20 seconds (you can push oníons back to center íf you haven't already). Add balsamíc vínegar and cook and stír untíl reduced by half, about 1 mínute. Stír ín honey then add ín peaches and tomatoes and toss, season líghtly wíth salt and pepper. Return chícken to skíllet, nestlíng between peaches and tomatoes (you can líft some of the peaches and tomatoes over the chícken to create more room), cover skíllet wíth líd, reduce heat to medíum-low and allow to símmer untíl chícken has cooked through (ít should regíster 165 degrees on an ínstant read thermometer), about 6 - 9 mínutes. Top wíth fresh basíl and serve warm.
  2. .....
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