Thursday, September 11, 2008

Peachy chicken,..the recipe

3 chicken breasts -- split
1/2 cup flour
1 salt and pepper
2 tablespoon butter
2 tablespoon oil
1 1/2 cup orange juice
2 tablespoons vinegar
2 tablespoons brown sugar
1 teaspoon basil
1/2 teaspoon nutmeg
16 ounces peach halves -- drained


Shake chicken pieces in a zipper bag with flour, salt and pepper. Combine the butter and oil in a large skillet. Brown the chicken in the butter/oil mixture. Place browned chicken in 3-quart baking dish. Combine the orange juice, vinegar, sugar, basil, and nutmeg, and pour mixture over chicken. Cover and bake at 375F for 1 hour and 15 minutes, or until tender. Baste often. Place peach halves between chicken pieces, baste well, and bake uncovered for 15 minutes longer.

This recipe for Peachy Chicken serves/makes 6
I actually don't use the nutmeg at all. I serve it with hot buttered rice and a green salad. I hope you can try it.

Wednesday, September 03, 2008

peachy chicken variation

I make this dish called peachy chicken a lot. I first ate it at my mother-in-law's and was in love with it ever since. I make it so very often. No one was really complaining, but I thought switching up the meat would be a good idea. Well it was. Meet peachy pork.

In other news, my little sister gave birth to the prettiest baby girl in the world Monday afternoon. Congratulations Stevensons!