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peachy chicken

August 3, 2008

This was a very saucy dish.  You cannot even see the chicken and the peaches for the sauce.  Actually, it looks kinda gross so I did not include a photo. I guarantee it tastes good.

I realize that I’ve been making lots of Italian food.  And Italian food is all about what’s under the sauce, not the sauce itself.  If you don’t like that much sauce, cut the wine, mustard and sour cream in half.

I adapted this from a recipe in Chatelaine.  The lady selling BC fruit out of the back of her truck kindly sold me a basket of peaches for half price because they were very ripe.  I also scored some pears, strawberries and cherries. 

Peachy Chicken

1 tbsp olive oil
4 skinless, boneless chicken breasts
Generous pinches of salt
5 unpeeled peaches, cut into wedges
1 green onion, finely chopped
1/2 cup white wine 
2 tbsp Dijon mustard
1/2 cup sour cream
1/3 cup fresh dill
Heat olive oil in a pan.  Salt the chicken.  Add and cook until no longer pink inside.
After removing chicken from pan, reduce heat to medium. Add wine, then scrape up and stir in any brown bits from pan bottom. Add peaches and onion. Stir often, until peaches soften slightly and wine is reduced, 2 to 4 min.
Stir in mustard, then sour cream. Return chicken and any juices to pan and boil gently, uncovered, turning chicken occasionally until sauce thickens slightly and chicken is hot, 1 to 2 min. Add sour cream after the chicken is hot. Sprinkle with fresh dill.
I served this with gnocchi and a tomato cucumber salad.
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