CHICKEN PAPRIKASH
Steps:
- Melt 3 tablespoons of the butter in a large saucepan. Add the onions, season with salt and pepper and cook over moderate heat, stirring occasionally, until golden and tender, about 10 minutes. Add the garlic, paprika and cayenne and cook, stirring, until dark red in color, 2 minutes. Add the flour and the remaining 1 tablespoon butter and cook, stirring, for 2 minutes. Stir in the broth and sugar and cook until the sauce is thickened, about 2 minutes. Add the chicken to the sauce and bring to a simmer. Cook over medium-low heat until the chicken is tender, about 15 minutes. Stir in the heavy cream and vinegar. Taste and season with salt and pepper. Serve with crusty bread if desired!
PEACHY CHICKEN
This recipe is from the back of a bottle of Heinz malt vinegar. It is close to some of the other recipes for "Peachy Chicken", but has a few differences.
Provided by Chris Reynolds
Categories Chicken
Time 40m
Yield 4-5 serving(s)
Number Of Ingredients 13
Steps:
- In large skillet, brown the chicken in the oil.
- Combine the reserved peach liquied, orange concentrate, vinegar, brown sugar, basil, salt, cloves, cinnamon, and pepper. Pour over browned chicken. Cover and simmer 25 to 30 minutes, or until chicken is cooked through.
- Add peaches; heat. Combine 2 tbsp cornstarch and 2 tbsp water; stir into sauce. Heat, stirring, until sauce is thickened.
- Serve chicken and sauce with rice.
Nutrition Facts : Calories 237.7, Fat 7.3, SaturatedFat 1.4, Cholesterol 86.2, Sodium 388.5, Carbohydrate 14.7, Fiber 0.5, Sugar 10.4, Protein 26.9
PEACHY CHICKEN
if it were here
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a large skillet over medium heat, brown chicken in oil and butter; remove and keep warm. Stir in the peaches with juice, brown sugar, orange juice and soup mix to the skillet. Bring to a boil; cook and stir for 2 minutes. Reduce heat; return chicken to the pan. , Simmer, uncovered, for 15-20 minutes or until a thermometer reads 170°. Serve with rice if desired.
Nutrition Facts :
PEACHY CHICKEN
This quick and easy recipe was passed on to me by my Grandma when I moved away from home. It makes a nice meal for family or guests served alongside steamed rice and a tossed salad. Kids love the peachy, creamy sauce!
Provided by Erin Gionet
Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes
Yield 7
Number Of Ingredients 13
Steps:
- Combine the flour, salt, pepper, and paprika in a shallow dish. Dredge chicken pieces. Set flour mixture aside.
- In a skillet, heat oil over medium heat, and brown chicken pieces. Transfer browned chicken pieces to an oiled baking dish. Set aside.
- Add the almonds to the skillet, and stir over medium heat until golden. Stir in the remaining flour mixture, and add the water, beef consume and ketchup. Cook until thick and bubbly. Remove from heat, and stir in the sour cream. Pour sauce over chicken. Cover.
- Bake at 350 degrees F (175 degrees C) for 40 minutes. Remove from oven, and top with drained peach slices. Sprinkle with Parmesan cheese. Return to oven. Bake uncovered for 20 minutes more, until cheese is brown and chicken is done.
Nutrition Facts : Calories 728.7 calories, Carbohydrate 26 g, Cholesterol 244.4 mg, Fat 22.8 g, Fiber 2.6 g, Protein 98.6 g, SaturatedFat 6 g, Sodium 1094.5 mg, Sugar 8.5 g
PEACHY CHICKEN
I got this from a mailer and wanted to post it for later rather than keeping another scrap of paper! Looks good and would be a good summer recipe.
Provided by AZPARZYCH
Categories Chicken Breast
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees.
- Add flour, salt and pepper to storage bag and shake chicken breasts to coat.
- Place butter and cooking oil in frying pan and add chicken; brown on each side.
- Place browned chicken in a greased casserole dish.
- Mix orange juice, vinegar, brown sugar, basil and nutmeg together and pour over chicken breasts.
- Cover and bake for 1 hour and 15 minutes basting often.
- Removed from oven; place peach halves between chicken pieces and baste.
- Cook uncovered in oven for 15 more minutes.
Nutrition Facts : Calories 334.6, Fat 11.8, SaturatedFat 3.8, Cholesterol 85.7, Sodium 176.7, Carbohydrate 30, Fiber 1.4, Sugar 19.8, Protein 27
PEACHY KEEN CHICKEN
Provided by Tanya Wenman Steel
Categories Chicken Kid-Friendly Quick & Easy Backyard BBQ Dinner Lunch Peach Grill Grill/Barbecue Healthy Honey Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Place the peaches in a food processor and process to a smooth puree. Add the oil and honey and process briefly to blend; transfer to a large resealable plastic bag. Add the chicken pieces and close, squeezing out the air. Chill for 15 minutes (or you can do it the day before).
- Prepare the grill (gas grill at medium; charcoal grill arranged for indirect heat), heat a grill pan over medium heat, or preheat the broiler. Remove the chicken pieces from the bag and place on a plate. Season lightly with salt and pepper and transfer to the grill. Cover and cook until charred underneath, 4 to 5 minutes. Turn and cook until charred and firm when poked with a finger, 4 to 5 minutes more.
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