Chicken with Peach and Bourbon Glaze

Grilled or Pan Roasted Chicken with Peach and Bourbon Glaze is about as easy as you get. Certainly this recipe has earned a place in our regular go-to meals for when time is short and everyone is hungry. It’s also inexpensive (if you stock bourbon in your home) and most ingredients are most likely in your pantry already.




INGREDIENTS

For Chicken:

4 four-ounce boneless skinless chicken breasts
2 teaspoons canola oil
1/2 cup finely diced onions

For Sauce:

2 tablespoons bourbon
1/4 cup fat-free chicken broth
1/2 cup all-fruit peach preserves
4 teaspoons chopped fresh mint
1 tablespoon fresh lemon juice
1 tablespoon cider vinegar
1 tablespoon sugar


DIRECTIONS

FOR CHICKEN:
You can cook the chicken on the grill OR use a grill pan on your stove top.
For grilling, you know what to do :-)
For stove top: Season breasts with salt and pepper; place in a grill pan (you know, the ridgey kind) with the oil. Cook for approximately 8 minutes per side. Set chicken aside and keep warm while you make the sauce.

(Note: The chicken breasts we picked up were so large I cut them in half. Next time I am using boneless thighs)

Sauce:
Add onion to a skillet (or grill pan if you used that) and cook until caramelized, scraping the skillet gently to loosen leftover meat slivers. Add remaining ingredients and cook over low heat. It will reduce and get thicker. It will also get your tummy grumbling as the sweet aroma of peach and bourbon permeate the air.

Return chicken to the pan along with any juices and stir sauce to combine, spooning sauce over chicken. This is a great sauce to spoon over rice, potatoes or noodles.



We spooned the sauce over the chicken and a bit on potatoes the first evening. This sauce is also very good over rice (which is what we prepared with the leftovers.)

What will I do differently next time? Well, I will double the sauce because it's just that good. Sticky, ooey, delicious and easy. And I will use boneless chicken thighs as we prefer the moister meat of the bird. I imagine this would work well with tenderloins and pork also.

As I saw this recipe in an old Redbook Magazine I will share this with Ivonne over at CreamPuffs in Venice for her roundup of Magazine Monday. Surf over to visit the Creampuff!



I hope you will write and let me know if you try this and enjoy. It's a winner in our household.

Bon appetit!