Chicken with Peach
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 4 chicken breast fillet (s)
- some butter
- 150 ml cider (French apple wine)
- 1 dash orange juice
- 100 ml cream
- 4 peach (s) (fresh or canned)
- salt and pepper
- 1 pinch (s) sugar
Print Recipe
Pin Recipe Instructions
- For fresh peaches: Briefly put the peaches in boiling water, rinse with cold water and peel off the skin, quarter them and set aside.
- Preheat the oven to 75-100 ° C.
- Rinse the chicken breast fillets whole or in strips with cold water and pat dry. Salt and pepper well. Heat the fat in a pan (uncoated) and fry the fillets well on all sides.
- Remove from the pan and keep warm in the oven.
- Deglaze the roast with the cider. Add the peach pieces and let simmer uncovered for a few minutes. Take the peach out again and keep it warm as well. Stir the cream and orange juice into the cider, simmer for a while and season with salt, a pinch of sugar and plenty of pepper.
- Serve the peaches with the meat and cover everything with the sauce.
- This goes well with rice or pasta.
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