30 Minute Meal, Chicken, Fruit
June 26, 2017
1 tbsp. Extra-Virgin Olive Oil
4 (6-oz.) boneless, skinless Chicken Breasts
Freshly-ground Black Pepper
1 tbsp. packed Light Brown Sugar
1 tsp. fresh Thyme Leaves
1 tsp. freshly grated Ginger
3/4 cup Dry White Wine
1 cup Couscous
Fresh chopped Parsley, for serving
1Heat the oil in a large skillet over medium-high heat.
2Season the chicken with 1⁄2 teaspoon each salt & pepper.
3Cook on one side until golden brown, 4 to 6 minutes.
4Flip, cook for 1 minute
5Scatter the peaches, sugar, thyme, & ginger over the chicken.
6Add the white wine, bring to a boil.
7Reduce heat to simmer until the chicken is cooked through & the peaches are starting to break down at the edges, 6 to 7 minutes.
8Meanwhile, cook the couscous according to package directions.
9Serve the chicken, peaches & sauce over the couscous
10Sprinkle with parsley, if desired.
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