John Myers
Ingredients for 8 servings:
- 8 chicken breast fillets
- some spice mix for poultry
- some clarified butter
- 1 can peach(s) (at least 8 peach halves)
- 100 ml white wine
- 100 ml peach juice from the can
- 250 ml vegetable stock
- 200 g cooking cream (7%) or Cremefine for cooking
- salt and pepper
- Garam Masala
- n. B. herbs, fresh
- possibly flour and butter, to thicken
Instructions
Working time approx. 30 minutes; Rest time approx. 15 minutes; Cooking/baking time approx. 6 minutes; Total time approx. 51 minutes
Wash the chicken breast fillets, pat dry, and season generously with the poultry seasoning mix. Drain the peaches in a sieve, reserving the juice. Cut the peaches into wedges. Heat a little clarified butter in a pan and sear the chicken breasts well on all sides. Cook for about 3 minutes on each side. Then wrap each chicken breast in prepared aluminum foil and cook in the oven at 100°C for about 15 minutes. This may take longer or shorter depending on the size. In the meantime, prepare the sauce as follows: Deglaze the pan juices with the white wine, add the peach juice and stock. Also add the cooking cream or creme fine and bring everything to a boil briefly. Now, if desired, either reduce the sauce or thicken it with flour mixed with water and a knob of butter. Finally, add the peach wedges and season to taste with salt, pepper, garam masala, and a little peach juice. Heat briefly again. Remove the chicken breasts from the oven and slice them. Serve with the sauce and fresh herbs. A wild rice blend is best.
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