This page requires that scripting be enabled in your browser to function properly. If you need help enabling scripting, please vist our
technical FAQ page.

- - Boston Cream Pie See how to make an amazing chocolate and vanilla cream dessert. »
- - Top Grilling Recipes The best of burgers, chicken, and grilled sides. »
- - Grilling for Grads Easy recipes for graduation party success. »
- - Menu Planner A year's worth of menus costs less than one take-out dinner. »

More Recipes Like This
Spicy Mango Sweet Potato Chicken
Sharyl's Spicy Chicken
Spicy and Creamy Chicken Pasta
Spicy Apricot Chicken Stir-Fry
Rob's Spicy Sweet Buffalo Chicken
more »
Top Related Articles
Rotisserie Chicken Jump-starts Snazzy Meals
Top Chicken Dinners for Spring
Deboning a Chicken Breast
Making Chicken Stock
Deboning a Chicken Thigh
Cutting Up a Whole Chicken
Perfect Fried Chicken
Finger-Lickin' Chicken Dippers
Roasting Chicken
Chicken Soup's On
Related Collections
Canned Peaches
Canned Fruit
Canned Food Recipes
Chicken Breast Recipes
Low-Sodium Chicken and Turkey Recipes

1 of

ADVERTISE WITH US

Posted:

| View All »

left

1 of 15

right

Byrdhouse Spicy Chicken and Peaches

By: SunnyByrd

"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."

Rate/Review | Read Reviews (38)

What to Drink?
	Riesling

Prep Time:
20 Min

Cook Time:
30 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 4 servings

Ingredients

1 (15 ounce) can peaches, drained and chopped
4 cloves garlic, pressed
1 1/2 cups orange juice
2 tablespoons distilled white vinegar
2 tablespoons brown sugar
1 1/2 teaspoons nutmeg
1/2 teaspoon red pepper flakes
2 teaspoons dried basil
salt and pepper to taste
4 (6 ounce) skinless, boneless chicken breast halves - cut into bite-size pieces
2 tablespoons flour
3 tablespoons butter

Directions

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.