Chicken/Turkey · Dinners · Recipes

Chicken & Peaches

Today was a scorching hot day.  Unfortunately, dinner on our patio was not an option this evening as the heat was too unbearable.  So, we stayed in the air conditioning, but still had a delicious, summer-inspired meal – chicken and peaches. 

Ingredients – Serves 4

  • 2 tablespoons butter
  • 3 peaches, pitted and thickly sliced or halved
  • 1/2 lemon, juiced
  • 1 1/2 tablespoons olive oil, divided
  • 4 boneless, skinless chicken breasts
  • Salt and freshly ground black pepper
  • 1 shallot, chopped
  • 1 2-inch piece of fresh ginger root, grated or minced
  • 3/4 cup chicken stock
  • 2/3 cup peach preserves
  • 2 teaspoons hot sauce (Frank’s Red Hot)
  • 2 tablespoons Worcestershire sauce*
*Make sure your Worcestershire sauce is gluten free – most versions contain malt vinegar.  Both French’s  & Lea & Perrins in the United States are gluten free, but I have not found a gluten free version in Canada.  If you are not able to get a gluten free Worcestershire sauce, click on the following link to make your own –


Heat a medium size skillet with the butter over medium heat. Add the peaches and the juice of 1/2 lemon and cook until tender and lightly golden, 10 minutes. Turn off the heat.

While the peaches cook, heat 1 tablespoon olive oil and cook chicken breasts in a large skillet over medium-high to high heat.  Season with salt and pepper, to taste. Cook until the chicken is cooked through, about 12 minutes, then remove to a plate and cover with foil.

Drizzle the pan with the remaining olive oil. Add the chopped shallot and the ginger and cook for 1-2 minutes. Stir in the stock, preserves, hot sauce and Worcestershire sauce and season with black pepper, to taste. Cook over medium heat for a couple of minutes to thicken. Arrange the chicken and peaches on a plates and top with peach sauce.


One thought on “Chicken & Peaches

  1. Hi, Katie,

    Thanks for this recipe – it looks delicious.

    We are sizzling here on PEI, as well. Still no peaches, but we do have lots of fresh strawberries. I guess I will have to wait a few weeks to make this dish – or would it taste good with strawberries instead?

    Thanks also for your note on Worcestshire Sauce – I did not realize it had gluten in it.

    What are your thoughts on the latest release about blue cheese – that it is safe for celiacs because the mold the makes the cheese blue is no longer grown on bread?

    Things change so often – hard to know what is safe anymore.

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