Recipe of the Week

Southern Peach Glazed Chicken
4 - 4 oz boneless, skinless chicken breasts
salt and ground black pepper to taste
2 tsp canola oil
1/2 cup minced onion
2 tbl bourbon
1/4 cup chicken stock
1/2 cup all fruit peach preserves
4 tsp chopped fresh mint leaves
1 tbl fresh lemon juice
1 tbl cider vinegar
1 tbl sugar

Season the chicken with salt and pepper. Heat canola oil in a cast iron skillet over medium heat. Add the chicken, cook covered for 3-5 minutes. Turn the chicken, cook, covered, for 2 m in longer. Add onion, cook, covered for 2 min longer. Remove the chicken and onion to a plate, cover, and keep warm. Return the skillet to medium-high heat and add bourbon. CAREFULLY flambe', tilting the pan away from you. When the flames subside add the stock, peach preserves, mint, lemon juice, vinegar, and sugar. Stir with a wooden spoon, being careful to incorporate all the brown bits. Cook, stirring occasionally, until the mixture has reduced to a sauce like consistency. Add reserve chicken and any accumulated juices. Plate chicken and top with sauce.
I tried this the other night. I substituted rum for bourbon and basil leaves for mint. It turned out GREAT. You can tell your friends that you flambe' and made a peach reduction sauce. I know, It sounds fancy like Top Chef. Be careful of the flames when you flambe'. DELISH, Trainer Todd