PEACHY CHICKEN PICANTE
This is a quick and easy recipe to prepare, made with what everyone has on hand in the kitchen, and is delicious! (Note: When I am in a real hurry, I julienne the chicken and add all of the ingredients all at once into the skillet until the chicken is cooked through; then serve over rice.)
Provided by Dianna K.
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes Pan-Fried
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Drain peaches, reserving liquid, and set aside.
- Season chicken with salt and pepper to taste. In a large skillet, heat oil over medium heat. Add chicken and saute for 9 to 10 minutes, turning once, until chicken is no longer pink in center. Remove chicken from skillet.
- Add bell pepper to skillet, reduce heat and saute for 2 minutes, stirring, until pepper is crisp and tender. Add the reserved peach liquid, salsa and orange juice to the skillet and bring all to a boil, scraping up browned bits from the bottom of the skillet. Add the peaches and stir until hot. Add the chicken. Spoon sauce and peaches over chicken until it is coated/glazed, then serve.
Nutrition Facts : Calories 265.9 calories, Carbohydrate 21.1 g, Cholesterol 71.9 mg, Fat 7.2 g, Fiber 1.8 g, Protein 27.2 g, SaturatedFat 1.5 g, Sodium 274.3 mg, Sugar 14.2 g
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