CHICKEN BREASTS WITH CLING PEACHES

CHICKEN BREASTS WITH CLING PEACHES image

Provided by Ellen Bales

Categories Chicken

Time 1h

Number Of Ingredients 8

4 bonless skinless chicken breast halves
1/2 c all purpose flour
1/2 tsp salt and pepper to taste
4 canned cling peach halves, packed in natural juice, drained, juice reserved
2 Tbsp brown sugar
2 Tbsp marsala wine
1 tsp dried leaf basil
1/4 tsp ground allspice

Steps:

1. Rinse the chicken and pat dry. On a large plate, combine flour, salt and pepper. Dredge the chicken in the flour mixture; set aside.
2. Heat a large nonstick skillet over medium-high heat; spray lightly with vegetable spray. Add the chicken and cook quickly until browned on both sides. Place in a medium-size baking dish. Arrange the peach halves around the chicken; set the baking dish aside.
3. Add enough water to the reserved peach juice to make 1 cup; pour into a small bowl. Stir in the brown sugar, wine, basil and allspice. Pour over the chicken; cover with a lid or with foil.
4. Bake in a preheated 350-degree oven for 45 minutes or until internal temperature is 165 degrees. Serve chicken with peaches and juices.
5. NOTE: Alternatives to the marsala wine are: 2 Tbs. grape juice 2 Tbs. sherry vinegar 2 Tbs. other type of wine