Last weekend, Mr. ValleyWriter and I opened up a jar of peach preserves from a local organic farm that we'd gotten for Christmas. The preserves were very good on the toast we were having, but they almost seemed too good for mere toast. It got me wondering how else I could use this sweet, juicy jar of goodness. I had an old recipe for cranberry chicken that used apple preserves, so I decided to swap in the peach preserves and add in some ginger - and whammo! We have a winner!
Here's my Peachy Cranberry Chicken:
2 boneless, skinless chicken breasts, trimmed of fat and flattened
salt & pepper
1 Tbsp. olive oil
1" piece of fresh ginger root, chopped into small chunks
1/2 c. chicken broth
3 Tbsp. peach preserves
1/4 cup dried cranberries
Sprinkle chicken with salt and pepper and set aside.
Heat oil over medium heat in a saute pan. Add ginger and saute about 1 minute.
Add chicken breasts to pan. Cook about 6 minutes on each side until breasts are nicely browned.
Carefully add chicken broth to the pan and stir to scrape off any bits stuck to the bottom of the pan. Let simmer 3-4 minutes until stock starts to reduce. (Your chicken should be fully cooked at this point - which may take longer if your breasts are larger or thicker. Let simmer longer, if needed.)
Add preserves and stir. Add cranberries and let simmer 1-2 more minutes to allow cranberries to plump up before serving.
I served this with rice pilaf and a veggie mix (carrots, green beans and zucchini). Yum!