Windflower Inn Peach Brandy
Chicken
4 small to medium sized
peaches
4
boneless chicken breasts, with or without
skin
2 Tbls. flour with a pinch
of salt and fresh ground pepper
1 sprig of
fresh tarragon or a pinch of
dried 3oz. peach
brandy
1/3 cup chicken
stock
2 Tbls. heavy cream
1 12inch nonstick saute pan
1 Tbls sweet (nonsalt)
butter
Heat butter
in saute pan; dip chicken in flour mixture and saute skin side
down,over medium to high heat until brown(about 4-5 minutes). Turn
breasts and cook another 4-5 minutes, thinner breasts might require
less time. Remove breasts from pan and deglaze pan with
chicken stock, add peaches brandy and tarragon reduce heat and cook
approximately 2 minutes. Return chicken, along with any accumulated
juices, to pan. Add heavy cream and cook until chicken is hot (another
2-3 minutes should do it). Place chicken on platter or plates and
top with peaches and sauce. Note: (If sauce is not quite thick enough
after removing chicken,reduce sauce quickly on high heat before
pouring over
chicken).
