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Use Up Those Boneless, Skinless Breasts: Make Nectarine Chicken

Most of the nearby grocery stores are putting boneless, skinless chicken breasts on sale as the prices of beef and pork skyrocket. That's fine. I can make a great "summer's end" recipe: Nectarine Chicken. The chicken is savory and sweet from the fresh nectarines. The dish gets an extra kick from a little cider vinegar, a clementine, and a bit of ginger. Nectarine Chicken also is quick to make in a skillet and requires little cleanup. What to serve with it? The chicken is great served over rice or the grain of your choice. I suspect it also would be great with mashed sweet potatoes, but I haven't tried it that way. You can substitute peeled peaches for the nectarines.


Nectarine Chicken

Nectarine Chicken -- Serves 4


2-3 tablespoons of canola oil

1/2 cup of flour

1 - 1 1/2 pounds of boneless, skinless chicken breasts

1/2 teaspoon of salt

1/4 teaspoon of pepper

1/4 cup of chopped onion

1 1/2 cups of reduced sodium chicken broth (I use reconstituted "Better Than Bullion)

2 tablespoons of apple cider vinegar

2 tablespoons of honey

2 cups of sliced nectarines (2-3, depending on the size)

1 clementine, peeled and chopped

1/4 teaspoon of ginger

1 tablespoon of lemon juice

2 tablespoons chopped parsley


Heat the oil over medium-high heat in a deep skillet or chef's pan. If the chicken breasts are large, cut them in half cross-wise, then into cutlets about 1-inch thick. Place the chicken in a large plastic bag, then add the flour, salt, and pepper. Seal the bag and shake it until the chicken is coated with the flour. Place the chicken pieces in the hot pan and brown them on each side for 5-6 minutes. Remove them to a clean plate and set them aside. To the now empty skillet, add the onion (and a little more oil, if necessary). Saute the onion for about five minutes or until it begins to turn translucent, turning down the heat to medium. Add the chicken broth, apple cider vinegar, and honey to the pan and stir the mixture, scraping up the loose bits on the bottom of the pan. Let the mixture cook over medium-low heat until it has reduced by about one-third. Add the chicken back to the pan as well as the nectarines, clementine pieces, ginger, and lemon juice. Let the mixture simmer for a few minutes until the chicken is cooked through (to 165 degrees) and the nectarines are soft and juicy. Taste the sauce and add a little more salt if necessary. Sprinkle on the parsley.


Make Nectarine Chicken with Boneless, Skinless Breasts

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