Byrdhouse Spicy Chicken and Peaches40 Reviews
- Prep: 20 min
- Cook: 30 min
- Ready In: 50 min
“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.” - by SunnyByrd
Original recipe yields 4 servings
- 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.
- 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.
- 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.
Amount Per Serving (4 total)
- 390 cal
- 12.9 g
- 33.4 g
Based on a 2,000 calorie diet
Reviews (40)Rate This Recipe
"Hi, I wrote this recipe. A little was lost in translation. You can used fresh OR canned peaches, cut in bite size pieces. Enjoy!..." See more"
"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...." See more"
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