THE COOK'S CORNER: Peach Nutmeg Chicken
Hi, TrinityWomen! My name is Kelley Murphy and I’m your site administrator. I’m also a rising
senior at Loyola University Maryland studying writing and communications. While I’ve attended Trinity my whole life, I’m pretty new to TrinityWomen, and I’m blessed to be able to get to know you all better.
August is the prime month for peaches of all kinds, and we usually have so many fresh ones from Weber’s Farm lying around that we don’t know what to do with them! So my mom and I came up with something to fix that a few years ago: Peach Nutmeg Chicken. This summery recipe is perfect for summer get-togethers and happens to be my all-time favorite dinner. We modified it from another recipe from Abbott Farms, so if you want a savory version of our chicken, you can find that recipe here. Our recipe is rich, sweet, and fruity. It takes a little extra time to make, but it’s so worth it! I hope it blesses you as much as it has blessed my family and that your summers are sweet!
Peach Nutmeg Chicken
Ingredients
1½ cups fresh peaches (about 2 medium peaches), peeled and sliced
3 TBLs cooking oil
1 tsp salt
1 -1¼ lb skinless thin-sliced chicken breasts
1 cup orange juice
2 TBLs brown sugar
1 bunch fresh chocolate mint leaves (if desired)
1½ TBLs white wine vinegar
1 tsp cinnamon
¼ tsp ground nutmeg
½ tsp minced garlic
Directions
Combine flour and salt. Dredge chicken in salted flour. Brown chicken in oiled pan on all sides. While chicken is browning, combine orange juice, peaches, brown sugar, vinegar, nutmeg, cinnamon, mint, and minced garlic in a medium saucepan. Heat mixture over medium heat to a boil. Reduce to medium-low and simmer for 10 minutes. Pour sauce over chicken and simmer for 20-30 minutes until chicken is tender. Serve over rice if desired.
Enjoy!
Editor’s Note: Do you have a favorite recipe that you’d like to share with your sisters in Christ? Send it to Cynny Anderson, CynnyArlene@verizon.net.
