Monday, February 1, 2010

Peachy Chicken

Only I would look at a blog I like, see a recipe labeled "Recipe Flop" and decide to try it. What can I say? I'm a sucker for the fruit-meat combo (I can picture my friend CRAJ cringing at this . . . she abhors "hot fruit.")

The verdict? I didn't hate it, but it won't be a regular in our house. Mishke didn't dig the taste of the onion soup in it. My biggest issue was the sodium, especially after yesterday's dinner. But I liked the combination of peaches and chicken. It kind of reminded me of something I used to buy in a jar in college (anyone remember Chicken Tonight? "I feel like Chicken Tonight!" Man was that stuff good.)

I didn't get to make the au gratin potatoes, because I was planning on making this dish another night this week and was short an ingredient. Sadly, the other dish was sabotaged by a breadcrumb challenge. So I made it with plain rice, and was too busy making cookies to come up with a veggie. Good thing I had a massive salad for lunch . . .

Peachy Chicken (Found at Tried-and-True Cooking with Heidi, originally from Taste of Home)
-1 lb chicken breasts (I used tenders)
-1 tbsp oil
-1 tbsp butter
-1 15ozs can peached, undrained (mine were in syrup)
-1/2 cup packed brown sugar
-1/2 cup orange juice
-1 envelope onion soup mix (I used mushroom onion)

-Bown chicken in oil and butter a large skillet over medium heat
-Remove chicken and keep warm
-Add the peaches and their liquid, sugar, orange juice and soup mix to the skillet
-Bring to a boil for 2 minutes
-Reduce heat, return chicken to the pan and simmer, uncovered, for 15-20 minutes, ensuring that chicken is thoroughly cooked

1 comment:

  1. I tried to tell you !!! LOL :) I think you are right... the onion soup is what I think made the flavor taste off. That may have been what ruined it for us.