Glazed Chicken Breasts with Peach Salsa
by Caren McSherry
Keeping with our BC theme in promoting all things grown in our province here is this weeks recipe.
Ingredients:
- 2 tablespoons olive oil
- 1 large shallot peeled and diced fine
- 2 large garlic cloves, minced
- 3 tablespoons of your favourite rub (I like Nomu)
- 4 boneless skinless chicken breasts preferably free range
Peach Salsa Ingredients:
- 3 medium peaches peeled, pitted and coarsely chopped
- 1/2 cup red onion diced
- 1 small garlic clove
- 1 Tablespoon champagne or white balsamic vinegar
- ½ small jalapeño, seeded and chopped (more if you are a chili head)
- juice of 1 fresh lime
- 1/2 cup coarsely chopped fresh cilantro leaves
- salt to taste
- 1/2 cup coarsely chopped fresh cilantro leaves
Method:
GLAZED FREE RANGE CHICKEN BREAST
1. In a good non stick pan, heat the oil on medium, add the shallot and garlic and cook for a minute or so to soften. Turn the heat off. Pound the chicken breasts to even thickness, sprinkle the dry rub on both sides and pat well to ensure it sticks.
2. Turn the heat back onto medium high and sear the chicken on both sides. Put the lid on for 5-7 minutes. The chicken will be almost done at this point.
3. Remove the lid and pour in 1/3 cup of balsamic vinegar. Turn the heat to high which will reduce the vinegar. As it reduces, it will thicken and glaze the chicken to a deep dark brown. Remove from the heat transfer to your serving dish and pour any excess glaze over top.
PEACH SALSA
I make this when the peaches are a bit soft and or brown or bruised.
2. Mix the chopped peaches, onion, garlic, vinegar, jalapeño and lime juice together. Stir in the chopped cilantro, season to taste.
Copyright© Caren McSherry 2017
1. In a good non stick pan, heat the oil on medium, add the shallot and garlic and cook for a minute or so to soften. Turn the heat off. Pound the chicken breasts to even thickness, sprinkle the dry rub on both sides and pat well to ensure it sticks.
2. Turn the heat back onto medium high and sear the chicken on both sides. Put the lid on for 5-7 minutes. The chicken will be almost done at this point.
3. Remove the lid and pour in 1/3 cup of balsamic vinegar. Turn the heat to high which will reduce the vinegar. As it reduces, it will thicken and glaze the chicken to a deep dark brown. Remove from the heat transfer to your serving dish and pour any excess glaze over top.
PEACH SALSA
I make this when the peaches are a bit soft and or brown or bruised.
2. Mix the chopped peaches, onion, garlic, vinegar, jalapeño and lime juice together. Stir in the chopped cilantro, season to taste.
Copyright© Caren McSherry 2017
