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Category: Chicken
Prep Time: Cook Time: Total Time:
The Pilaf:
1 tsp olive oil
4 green onions, minced, white and green parts separate
2 garlic cloves, minced
2/3 cup dry brown rice
2/3 cups chicken stock
2 tbsp chopped pecans
The Chicken:
4 (4 oz) all-natural boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
4 tsp peanut oil
1/2 cup minced onion
3/4 cup chicken stock
2 tbsp bourbon
1/4 cup peach preserves
1 tbsp cider vinegar
2 tsp minced fresh mint
For the Pilaf: Heat oil in a saucepan, add white part of the onion and garlic, and gently sweat until softened. Add rice and stir to coat. Add stock, bring to a boil, cover tightly, reduce heat to low and cook for 45 minutes. Add more stock as needed. Remove from heat and allow to stand for 10 minutes. Fold in green part of onion and pecans.
For the Chicken: Pound chicken breasts lightly between two sheets of plastic wrap to achieve even thickness. Season with salt and pepper. Heat oil in a cast iron or heavy nonstick skillet, and saute chicken. Cook chicken, covered, until browned and cooked through. Turn occasionally. Remove breasts; set aside, covered.
Add onion to skillet and cook until caramelized, scraping the skillet gently with a wooden spoon to loosen crusted meat particles. Add remaining ingredients and reduce to sauce consistency. Add juice from the plate of chicken. Serve chicken with a mound of pilaf and sauce. Serves 4.
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PAN ROASTED CHICKEN WITH PEACH BOURBON GLAZE AND BROWN RICE PECAN PILAF
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Category: Chicken
Prep Time: Cook Time: Total Time:
The Pilaf:
1 tsp olive oil
4 green onions, minced, white and green parts separate
2 garlic cloves, minced
2/3 cup dry brown rice
2/3 cups chicken stock
2 tbsp chopped pecans
The Chicken:
4 (4 oz) all-natural boneless, skinless chicken breasts
1/2 tsp salt
1/2 tsp pepper
4 tsp peanut oil
1/2 cup minced onion
3/4 cup chicken stock
2 tbsp bourbon
1/4 cup peach preserves
1 tbsp cider vinegar
2 tsp minced fresh mint
For the Pilaf: Heat oil in a saucepan, add white part of the onion and garlic, and gently sweat until softened. Add rice and stir to coat. Add stock, bring to a boil, cover tightly, reduce heat to low and cook for 45 minutes. Add more stock as needed. Remove from heat and allow to stand for 10 minutes. Fold in green part of onion and pecans.
For the Chicken: Pound chicken breasts lightly between two sheets of plastic wrap to achieve even thickness. Season with salt and pepper. Heat oil in a cast iron or heavy nonstick skillet, and saute chicken. Cook chicken, covered, until browned and cooked through. Turn occasionally. Remove breasts; set aside, covered.
Add onion to skillet and cook until caramelized, scraping the skillet gently with a wooden spoon to loosen crusted meat particles. Add remaining ingredients and reduce to sauce consistency. Add juice from the plate of chicken. Serve chicken with a mound of pilaf and sauce. Serves 4.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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