Chicken with port and peaches


Ingredients 13
Servings 8
Time

Ingredients

  • 45
    ml
    butter
  • 1
    onion, sliced
  • 3
    cloves garlic, crushed
  • 8
    seasoned, skinned and boned chicken breasts
  • 65
    ml
    port
  • 250
    ml
    chicken stock
  • 125
    ml
    sweet white wine
  • 2
    ml
    mustard powder
  • 10
    sage leaves
  • 5
    ml
    Italian herb mix
  • 2
    cling peaches, sliced
  • 2
    Early Dawn peaches, sliced
  • 500
    ml
    peach juice or fruit cocktail
 

Method

 
Heat butter and sauté onion and garlic until glossy. Add chicken breasts and sauté to sear both sides. Pour in port and a dash of brandy if you like the theatrical part of flambéing. According to John it impresses the girls! Light the alcohol and flambé for a few minutes. Add remaining ingredients and cook on high for about 20 minutes. Season to taste and serve.
 

Read more on: poultry
 

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