Byrdhouse Spicy Chicken and Peaches

Byrdhouse Spicy Chicken and Peaches

60
SunnyByrd 774

"This was a recipe of my mom's that I manipulated in true Byrdhouse form. Everyone loves this one, even the kids if you take it easy with the red pepper. I always serve this on broad, flat noodles."

Ingredients 50 m {{adjustedServings}} servings 390 cals

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Nutrition

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  • Calories:
  • 390 kcal
  • 19%
  • Fat:
  • 12.9 g
  • 20%
  • Carbs:
  • 33.4g
  • 11%
  • Protein:
  • 35.3 g
  • 71%
  • Cholesterol:
  • 111 mg
  • 37%
  • Sodium:
  • 141 mg
  • 6%

Based on a 2,000 calorie diet

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Directions

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  1. Bring peaches, garlic, orange juice, vinegar, sugar, nutmeg, red pepper flakes, and basil to a boil in a saucepan over high heat. Reduce heat to medium-low, and simmer for 15 minutes, stirring occasionally.
  2. Meanwhile, season the chicken to taste with salt and pepper, then dust with flour and shake off the excess. Melt the butter in a large skillet over medium-high heat. Add the chicken, and cook until lightly brown on both sides, but still pink in the center.
  3. Season peach sauce with salt and pepper, and pour over browned chicken. Return the chicken to a simmer, then reduce heat to medium-low, cover, and simmer 15 minutes more until the chicken is no longer pink in the center.
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Reviews 60

  1. 73 Ratings

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SunnyByrd
2/12/2008

Hi, I wrote this recipe. A little was lost in translation. You can used fresh OR canned peaches, cut in bite size pieces. Enjoy!

Baily
2/27/2008

I did a few things a little diffently though. I added the juice from the peaches and omitted the red pepper flakes, instead everyone in my family could spice to taste with a little cayenne pepper.

Chelsea
9/27/2008

WOW!! i finally made it, and i am so glad i did! I made this last night, and my hubby made "rich mexican corn" and together, man it was a great dinner. SOOOOOO good. I loved the combo of heat and sweet. Didnt change a thing, cause i knew Sunny's recipe was perfect already. Cant wait to have this again!