Thursday, August 16, 2012

STONE GROUND MUSTARD CHICKEN & PEACHES


4 BONELESS & SKINLESS CHICKEN CUTLETS
OLIVE OIL
1 CUP CHICKEN BROTH
3 T. STONE GROUND MUSTARD
LARGE SPLASH WHITE WINE
1 T. BUTTER
1 BAG OF FROZEN PEACHES,SLICES
2 T, BROWN SUGAR

HEAT EVOO IN A PAN, SALT AND PEPPER THE CHICKEN AND COOK TO BROWN BOTH SIDES. PLACE ON A PLATE WHILE MAKING THE SAUCE. ADD BROTH AND WINE TO PAN. WHISK IN MUSTARD, WINE AND BUTTER. BRING TO A SIMMER. ADD PEACHES. SPRINKLE THE BROWN SUGAR ON TOP. RETURN CHICKEN AND COOK AT A LOW SIMMER UNTIL SAUCE REDUCES. ADD SALT AND PEPPER TO TASTE.
A HUGS & COOKIES RECIPE

2 comments:

Kerry Louise said...

This looks delicious!
Thanks for linking up with the Instagram link up.
www.ohsoamelia.com

Debra Kapellakis said...

yummy

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