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Chicken Breasts With Carrot And Peach Sauce

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Ingredients
  Vegetable oil 1 Teaspoon
  Chicken breasts 4 , skinned and flattened
  Chopped shallots/Chopped green onions 15 Milliliter (1 Tablespoon)
  Ground coriander seeds 1 Teaspoon
  Unsweetened orange juice 175 Milliliter (3/4 Cup)
  Chicken stock 175 Milliliter, skimmed of fat (3/4 Up)
  Butter 15 Milliliter (1 Tablespoon)
  All purpose flour 15 Milliliter (1 Tablespoon)
  Chopped cooked carrots 125 Milliliter (1/2 Cup)
  Peaches 2 , peeled, pitted and sliced
  Chopped fresh parsley 15 Milliliter (1 Tablespoon)
Directions

In a pan, heat the oil and cook the chicken breasts over medium heat for 1 minute on each side.
Add the shallots or the green onion and the coriander; brown for 1 minute.
Add the orange juice and chicken stock; let simmer for 5 minutes.
Remove the chicken and keep warm.
Thicken the sauce with a mixture of butter and flour.
Add the carrots, peaches and parsley, and let simmer for 2 minutes.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Side Dish
Method: 
Simmering
Ingredient: 
Poultry
Interest: 
Healthy

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