August 10th: Saucy French chicken with peaches

I don't think I've ever been so busy in my life. That's it; that's my excuse.


Here's the recipe of the day: from August 2008's Chatelaine: Saucy French chicken with peaches. Not a tonne of flavour, but tasty nonetheless. Likely a good one for kiddies who like mild food and love peaches. A good August meal when you can get some relatively local peaches (at least in some parts of Canada).

I make a few changes, so here's my version:


Saucy French chicken with peaches

• 1 tbsp (15 mL) olive oil
• 4 skinless, boneless chicken breasts
• Generous pinches of salt
• 3 unpeeled peaches, chopped
• 4 shallots, finely chopped
• 1/2 cup (125 mL) chicken broth
• 2 tbsp (30 mL) Dijon mustard
• 1/2 cup (125 mL) light cream or sour cream
• 1/3 cup (75 mL) snipped chives or fresh dill (optional)

1. Coat a large frying pan with oil and set over medium-high heat. Lightly sprinkle both sides of chicken with salt, then add to pan. Cook, turning occasionally, until golden and springy when pressed, 12 to 14 min in total. Remove to a plate.
2. Meanwhile, prepare peaches and shallots. After removing chicken from pan, reduce heat to medium. Add broth, then scrape up and stir in any brown bits from pan bottom. Add peaches and shallots. Stir often, until peaches soften slightly and broth is reduced, 2 to 4 min.
3. Stir in mustard, then cream. Return chicken and any juices to pan and boil gently, uncovered, turning chicken occasionally until sauce thickens slightly and chicken is hot, 1 to 2 min. If using sour cream, add after the chicken is hot. Taste and add salt if needed. Sprinkle with chives or sprigs of fresh dill.

Makes 4 servings