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Culinary Escape to Spain
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Pan Roasted Chicken with Peach and Bourbon Glaze

Source: Cooking.com
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Active Time:  25 Minutes
Total Time:  25 Minutes
  Serves four
This delicious dish is quick, easy and requires only a few basic ingredients. Best of all, there are only 6 grams of fat per serving. Chef Conlan uses a special free-range chicken raised near Lake Austin that has only 3 grams fat per serving.
RECIPE INGREDIENTS
For Chicken:
4 four-ounce boneless skinless chicken breasts
2 teaspoons canola oil
nonstick vegetable oil spray
1/2 cup finely diced onions
For Sauce:
2 tablespoons bourbon
1/4 cup fat-free chicken broth
1/2 cup all-fruit peach preserves
4 teaspoons chopped fresh mint
1 tablespoon fresh lemon juice
1 tablespoon cider vinegar
1 tablespoon sugar
DIRECTIONS
FOR CHICKEN: Season breasts with salt and pepper; then pan roast in a heavy, covered skillet with the oil, using spray as needed. After 3-4 minutes, turn chicken and cook for 2 minutes. Add onion and cook for 2 more minutes. Set chicken aside, covered.


FOR SAUCE: Flambé bourbon in skillet. Deglaze with stock, and add remaining ingredients. Simmer to sauce-like consistency. Correct seasoning and add any accumulated chicken juices. Pour over chicken.


NOTE: For chicken with a bourbon cream sauce, proceed as above through deglazing the pan. Add two ounces of low fat cream cheese and two teaspoons minced tarragon.


Recipe created exclusively for Cooking.com by Lake Austin Spa Resort.


Recipe reprinted by permission of . All rights reserved.
Date Added: 01/01/2008
Nutrition Facts per Serving
Yield:   Serves four
Calories: 191
Fat. Total: 3g
Protein: 7g
Carbohydrates, Total: 34g
Sodium: 50mg
% Cal. from Fat: 14%
Cholesterol: 16mg
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