Reviewed: Apr. 11, 2012

I think that this would be a three star recipe if not for how easy it is. Simple recipe with pretty good results.

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Reviewer:

allrecipesrocks

Cooking Level: Intermediate

Reviewed: Sep. 19, 2011

Excellent! I was looking for something savory to make with an overabundance of fresh peaches, and this sounded interesting. I loved it! I tasted the honey-butter sauce after pouring it over the chicken, and was horrified at the extremely salty taste, but that went away. I used the rosewater because I had it, but don't go out of your way to buy it; the flavor doesn't really come through (that was kind of a disappointment). I used boneless, skinless chicken breasts because that's all we eat, and seared them on the stovetop in a little additional butter. I then added the sliced peaches and poured the sauce over all. I didn't use the tablespoon of sugar. I then put the skillet in the oven and baked for 20 minutes at 400. The result was delicious! A bite of chicken & peach together was wonderful! I highly recommend using the toasted slivered almonds because they add a welcome crunch and flavor.

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Reviewer:

Kelly

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Cooking Level: Expert

Living In: Portland, Oregon, USA

Reviewed: Aug. 14, 2011

Wonderful! I used vanilla instead of rose water. There were 2 pieces leftover so I am making chicken salad for lunch.

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Reviewer:

rooth

Reviewed: Aug. 19, 2010

This was great. I had some peaches on the verge of going bad and this was a great option my family loved. I used less margarine and sugar than was called for and, who has rose water on hand? It was still tasty and sweet!

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Reviewer:

punkinhead

Reviewed: Jun. 29, 2010

Holy Moly, I got the hubby to eat a peach!! He usually won't have anything to do with them. I didn't have any rose water (could have made some if I had been a little more prepared but it didn't hurt the tastiness) and I cut the skin off of the chicken thighs-butter AND skin seemed excessive. To brown the thighs it took a little more than 15 minutes (probably 20).

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Reviewer:

riz

Living In: Chapin, South Carolina, USA

Reviewed: Jun. 4, 2010

I left the rose water out, as another review suggested it wouldn't make a difference. Boy, was that a bad idea! It tasted extremely bland. Don't know how it tastes with the rose water but I felt it wasn't fair for me to give this recipe a lower review since I didn't use all of the ingredients.

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Reviewer:

hotmesskitch

Cooking Level: Beginning

Reviewed: Aug. 27, 2009

Yummy! This recipe hit the spot for me. I had a bunch of peaches to use up and found this recipe. I used breasts as it's what I had and followed another's advice and used some diced onion and a sprinkle of cinnamon as well. Will definitely add it to my rotation. Thanks!

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6 users found this review helpful

Reviewer:

Juliema

Cooking Level: Expert

Home Town: Appleton, Wisconsin, USA

Living In: Charlotte, North Carolina, USA

Reviewed: Aug. 12, 2009

I just made this dish tonight and my boyfriend and I loved it. All the flavors worked really well together and I think that it could be very versatile. The next time I make it, I think I'll add just a little garlic to the sauce but you could easily add cinnamon, cloves or any number of spices and still have it come out amazing.

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Reviewer:

JDutton

Reviewed: Jun. 30, 2009

Interesting idea, but not rich enough for me. Had to add a lot of spices, but the peaches were nice and I don't usually eat them.

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Reviewer:

Cooking Level: Intermediate

Home Town: Waterloo, Iowa, USA

Living In: Iowa City, Iowa, USA

Reviewed: Mar. 27, 2009

Made exactly as stated and it was extremely pretty and tasted great. Mine got a wee bit overcooked as the phone rang just before serving, but not the recipe fault. This would be lovely as a dish to serve company and I think other fruits or nuts could be used too.

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9 users found this review helpful