Chicken with port and peaches

Fairlady
8 servings
Rate this recipe
Poultry

By Food24 November 03 2009
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Ingredients (13)

45.00 ml butter
1.00 onion — sliced
3.00 garlic — cloves, crushed
8.00 chicken breast fillets
65.00 ml port
250.00 ml stock — chicken
125.00 ml wine — sweet white
2.00 ml mustard — powder
10.00 fresh sage — leaves
5.00 ml dried mixed herbs — Italian
2.00 cling peaches — sliced
2.00 peaches — Early Dawn, sliced
500.00 ml peach juice
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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.



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