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Categories:
chicken breasts olive oil salt shallot chicken preserves Worcestershire sauce hot sauce ground ginger
Viewed: 24 - Published at: 5 years agoIngredients
- 1 pound Boneless, Skinless Chicken Breasts, Pounded To Even Thickness
- Olive Oil
- Salt And Pepper
- 1 whole Shallot, Chopped
- 3/4 cups Chicken Stock
- 23 cups Peach And Apricot Preserves
- 2 Tablespoons Worcestershire Sauce
- 2 teaspoons Hot Sauce
- 1/2 teaspoons Ground Ginger
Method
- Note: I used Smuckers Orchards Finest Coastal Valley Peach Apricot, but you could use a regular peach preserves.
- I prefer this line because it contains all-natural ingredients.
- Look for it in the regular jelly aisle.
- Heat a grill or grill pan to medium-high heat.
- Rub chicken breasts with a bit of olive oil and season both sides with salt and pepper.
- Grill chicken breasts until cooked through, about 5 8 minutes depending on how thin you pounded them.
- While the chicken is grilling, get started on your sauce.
- Sautee shallot or onion in a bit of olive oil in a skillet set to medium heat.
- Once slightly translucent and fragrant, turn the heat to high and stir in chicken stock, preserves, Worcestershire, hot sauce and ginger.
- Season with a touch of salt and pepper.
- Bring mixture to a boil and then let simmer while chicken finishes cooking.
- Plate chicken and divide sauce evenly among plates.
