Chicken with Peaches and Pecan Sauce
Chicken with Peaches and Pecan Sauce

Hey everyone, I hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, chicken with peaches and pecan sauce. One of my favorites. For mine, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

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Chicken with Peaches and Pecan Sauce is one of the most well liked of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re nice and they look fantastic. Chicken with Peaches and Pecan Sauce is something which I have loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can have chicken with peaches and pecan sauce using 10 ingredients and 3 steps. Here is how you can achieve it.

The ingredients needed to make Chicken with Peaches and Pecan Sauce:
  1. Take olive oil
  2. Get chicken breast, cut into 3/4" slices
  3. Get garlic, minced
  4. Make ready green onions, sliced
  5. Get (10 3/4oz.) Campbell's Condensed Golden Mushroom Soup
  6. Get (about 15oz) sliced peaches in juice, drained, reserving juice
  7. Prepare low-sodium soy sauce
  8. Take honey
  9. Take pecan halves, toasted and broken into large pieces
  10. Get servings Hot cooked rice

Bring the chicken broth to a simmer in a medium saucepan. Add the pecans, prunes and toasted ancho chiles. Coat chicken with flour mixture, then dip in egg mixture and coat with pecan mixture. Meanwhile, in a small saucepan, combine peaches and chutney.

Instructions to make Chicken with Peaches and Pecan Sauce:
  1. Heat oil in 10" skillet over medium-high heat. Add chicken and cook until well browned on broth sides. Remove chicken from skillet.
  2. Add garlic and onions to skillet and cook and stir 1 min. Stir soup, peach juice, soy sauce, and honey in skillet and heat to a boil. Cook 5 min. or until soup mixture is slightly reduced.
  3. Return chicken to skillet. Stir in peaches. Reduce heat to low. Cook until chicken is cook through. Stir in pecans. Serve chicken and sauce with rice. Sprinkle with additional sliced green onion, if desired.

Coat chicken with flour mixture, then dip in egg mixture and coat with pecan mixture. Meanwhile, in a small saucepan, combine peaches and chutney. Reduce heat to medium and whisk reserved peach and orange juices until smooth. I used skin-on, bone-in chicken thighs in this recipe, but whole chicken legs or chicken breasts may be used. If you need to keep the dish low in fat, remove the skin.

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