Back when I was first learning to cook at the very beginning of our marriage, I made this dish on a whim from the Pillsbury Best Chicken cookbook we had received as a wedding gift. I’m not sure what drew me to it, perhaps that it was something different. It was instant love for my husband. Me, not so much. He would beg me to make this dish all the time.
I have since tweaked it quite a bit. I use fresher ingredients and I definitely like my version a lot better. I hope you will too.
For the chicken, when we made the Caprese Chicken the other night we grilled a bunch of breasts at once and have been using them throughout the week. We seasoned them all the same with garlic powder, salt and pepper. I’ve seen pre-cooked chicken everywhere, but you could just as easily cook your own ahead of time.
Saucy Chicken and Peaches
-1.5 to 2 breasts of chicken, cooked and cubed (It depends on the size, how much you think you can eat or will need. We used 1.5 because I can usually only manage 1/2, but Stephen likes a whole one. Plus, we bought a package with 4 breasts for 3 meals.)
-1 large peach, sliced
-3 basil leaves, julienned
-1/2 cup white/blush wine or sherry
-1 tsp corn starch
Heat oil in a medium skillet and then add peach slices and chicken. Cook over medium heat, stirring occasionally until chicken pieces are heated through and peach slices are browned.
Combine corn starch and wine until smooth. Add to skillet. Cook until it becomes bubbly and thickens. Stir in basil for last minute or so of cooking.
Serve over a steaming pile of white rice. Serves 2.