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Chicken in Chardonnay and Peach Sauce

Sunday, April 26th, 2009

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
  1. Melt the butter in a large pan with the oil
  2. Add the chicken breasts to the pan and brown them off
  3. Remove the chicken breasts and set asside
  4. Add the spring onions to the pan and saute for about 1 minute
  5. Add the Wine, Honey and Lemon juice to the pan
  6. Season well and stir
  7. Return the chicken breasts to the pan
  8. Cover and simmer for 25 to 30 minutes
  9. If the liquid reduces to much add a little water
  10. While the chicken is cooking roughly chop one of the peaches
  11. Blend the other three peaches in a food processor till smooth
  12. When the chicken is cooked remove it from the pan and set to one side
  13. Add the cornflour to the sauce and cook for a couple of minutes till it has thickened
  14. Over a low heat add the blended peaches, chopped peach and cream to the pan and stir
  15. Heat gently but do not boil the sauce
  16. Put the chicken on a plate and cover with the sauce
  17. Serve with green vegetables and plain white rice
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