Baked Chicken With Peach Sauce
This Baked Chicken with Peach Sauce is the perfect blend of savory and sweet, and is easy enough to make any day of the week!
Equipment
- 1 Pie plate or shallow dish
- 1 Mixing bowl
- 1 blender
- 1 casserole dish
- 1 frying pan
Ingredients
For Chicken
- 6 skinless chicken breasts (I used boneless)
- ½ cup flour
- ½ teaspoon salt
- ⅛ teaspoon ground pepper
- 2 tablespoons butter
For Peach Sauce
- 4 medium peaches, skinned and sliced
- 2 tablespoons butter
- 1 large onion, halved and sliced
- ½ large sweet bell pepper, sliced
- 1 tablespoon soya sauce
- 1 tablespoon cornstarch
- 3 tablespoons white vinegar
Instructions
For Chicken
- Preheat oven to 350℉
- Mix flour, salt in pepper in a pie plate. Dredge chicken to throughly coat and place in a large casserole dish. Bake for 30 to 40 minutes, until meat thermometer inserted I thickest part of each breast reads 165℉.
- While chicken is baking, prepare peach sauce.
Peach Sauce
- Place ¼ of the peach slices into a blender with about 1/4 to 1/2 cup water and blend until a smooth puree. In a small bowl whisk together puree, soya sauce, cornstarch and vinegar and set aside.
- In a frying pan on the stove top, melt butter. Add onion and pepper slices and cook over low heat until softened, about 3 to 5 minutes. Add peach puree mixture, stir and cook until thickened. Add remaining peach slices and allow to simmer for about 3 minutes. Remove from heat.
- Pour peach sauce over cooked chicken and spread to thoroughly cover.
Notes
To store leftovers place in an airtight container as quickly as possible and place in refrigerator for up to 2 days.
You can substitute fresh peaches with a can of peaches in syrup. Simply drain, reserving syrup. Add the reserved syrup to the soya sauce, cornstarch and vinegar instead of puree, and cook as above.
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