I’d not done this in a while but I cooked this for my dinner tonight.
- 60g Butter (Unsalted is best)
- 2tbsp Vegetable oil
- 4 Chicken Breasts
- 8 spring onions chopped
- 300ml White Wine (Chardonnay)
- 4 tbsp Clear Honey
- 2 tbsp Lemon Juice
- 4 Fresh, ripe Peaches stoned
- 250ml Double Cream
- 2 tbsp Cornflour mixed to a paste with cold water
- Salt and Fresh Black Pepper
- Melt the butter in a large pan with the oil
- Add the chicken breasts to the pan and brown them off
- Remove the chicken breasts and set asside
- Add the spring onions to the pan and saute for about 1 minute
- Add the Wine, Honey and Lemon juice to the pan
- Season well and stir
- Return the chicken breasts to the pan
- Cover and simmer for 25 to 30 minutes
- If the liquid reduces to much add a little water
- While the chicken is cooking roughly chop one of the peaches
- Blend the other three peaches in a food processor till smooth
- When the chicken is cooked remove it from the pan and set to one side
- Add the cornflour to the sauce and cook for a couple of minutes till it has thickened
- Over a low heat add the blended peaches, chopped peach and cream to the pan and stir
- Heat gently but do not boil the sauce
- Put the chicken on a plate and cover with the sauce
- Serve with green vegetables and plain white rice
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