Best Chicken With Sauteed Peaches And Vidalia Onions Recipes

Chicken With Sauteed Peaches and Vidalia Onions image

Provided by MrsStormship

Categories Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

1/2 large vidalia onion, sliced
1/2 lb frozen sliced peaches
2 garlic cloves, smashed
2 tablespoons butter, divided
2 tablespoons extra virgin olive oil, divided
1 lb chicken strips
1/2 inch gingerroot, grated
salt & fresh ground pepper, to taste
1/3 cup white wine (just a little to deglaze pan)
1/3 cup chicken broth
fresh mint leaves, for garnish (optional)

Steps:

Heat frying pan and add oil. Add onion, season with salt and heat until slightly brown and beginning to caramelize.
Stir in peach slices and heat through.When peaches are softened (cooked through, but still firm), remove from pan and set aside.
Add a little more oil and 1 Tb butter to pan.
Place chicken strips in pan and season top side with salt and pepper. Let cook a few minutes until seared/browned on bottom. Turn chicken over, season with salt and pepper.
After a few minutes, when chicken is cooked through, remove from pan and place on serving platter. (Can cover with foil while preparing pan sauce.).
Pan sauce (be sure to stir constantly):.
Deglaze pan with some white wine (1/4 -1/3 cup).
Add remaining tablespoon butter and some chicken stock, stirring until sauce thickens.
Add onion and peach mixture, stirring into sauce.
Add fresh grated ginger, stir into mixture and let cook for about a minute or two.
Add more chicken stock to adjust thickness of sauce. Add seasoning with salt and pepper.
Pour over chicken and sprinkle with fresh chopped mint.

Nutrition Facts : Calories 328.4, Fat 16.2, SaturatedFat 5.5, Cholesterol 94.6, Sodium 197.1, Carbohydrate 16.6, Fiber 1.3, Sugar 13.7, Protein 25.4

Vidalia Onion Chicken Bake image

Provided by Princess Pea

Time 35m

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
1/2 cup vidalia onion salad dressing (or enough to cover chicken)
2 cups marinated artichoke hearts, drained and chopped
1 cup stuffed green olive
3/4 cup grated parmesan cheese

Steps:

Nutrition Facts : Calories 302.7, Fat 10, SaturatedFat 4.6, Cholesterol 103.1, Sodium 677.1, Carbohydrate 14.9, Fiber 4.5, Sugar 3.9, Protein 38.7

Vidalia/sweet Onion Chicken Breast Casserole image

Provided by Marlene.

Time 1h15m

Yield 2 serving(s)

Number Of Ingredients 6

2 boneless chicken breast halves
2 tablespoons vegetable oil
2 large potatoes, peeled and sliced
1 medium vidalia onions or 1 medium sweet onion, diced
1 can cream of mushroom soup, undiluted
paprika

Steps:

Wash chicken and pat dry.
Brown in the 2 Tbsp.
of oil and drain on paper towel.
Grease a 1 1/2 qt.
casserole dish.
Layer sliced potatoes on the bottom, the chopped onion next.
Pour soup over all (I added just a pinch of milk to my soup to make it pourable).
Place chicken breast on top, sprinkle with paprika.
Cover tightly with tinfoil and bake in a preheated 350* oven for 1 hour.
**This is the original recipe.
When I made it, I used cream of chicken soup because we don't like mushroom.
I also used bite sized pieces of stir fried chicken, but still cooked it for an hour.
I guess because it's covered in foil, it didn't dry out.
Was good enough for all 3 of us to like it!
*LOL*(that doesn't happen often) This would be a very easy recipe to double or triple!