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Chicken, Peach and Ginger Glazed (M, TNT)
Source: Unknown
Serves: 6

6 boneless chicken breasts, skin removed
3 tablespoons extra-virgin olive oil
1/2 cup chicken broth
2/3 cup peach preserves (apricot may be substituted)
2 teaspoons Dijon mustard
1 tablespoon grated fresh ginger
2 tablespoons cornstarch
1/3 cup water
Salt and pepper to taste
1/4 cup minced fresh parsley

Remove the skins from the chicken breasts and cut off any fat or sinew. Wash and pat dry. Heat the oil in a skillet and lightly brown the breasts. (You don't have to cook them thoroughly as that will be done in a few moments). When they are lightly browned, remove from skillet and set aside.

Pour off the oil and wipe the skillet with a paper towel. Put over medium heat and add the chicken broth, peach preserves, mustard and grated fresh ginger. Let heat while you mix together the cornstarch in the water, whisking to get rid of any lumps. Slowly add the cornstarch mix to the hot sauce, stirring all the while, and adding just enough of the cornstarch to make a medium-thick glaze. Taste for salt and pepper and add if necessary.

Lower the heat to low and put the chicken breasts back into the skillet with the sauce. Put a top on and continue to cook the breasts until the chicken is done, about 8 to 10 minutes. Check once or twice during the cooking, using a spatula to lift the breasts and stir. DON'T LET IT BURN.

To serve, put the breasts on hot plates, spoon a bit of the sauce over and garnish with minced fresh parsley.

Poster's Notes:
Chicken breasts cook very quickly. With this recipe you can have dinner on the table within 30 minutes. Fabulous flavor too.

Posted by Brocha Isaacson Perlstein

Nutritional Info Per Serving: N/A