Last night’s dinner was a homerun. I wanted to come up with something unique and I’ve been on a little of an amaretto kick lately. I also love peaches and we have a fabulous peach farm here in GA called Pearson Farm. They come to the local market every weekend, so I always buy plenty and freeze a bunch for use throughout the year. I knew peaches were fabulous with some amaretto sauce and whipped cream but what about with chicken? It was worth a try! So I came up with the following and it was delicious! I highly recommend it. The only thing that was missing was the cinnamon basil chiffonade which I had every intention of adding but completely forgot.
Creamy Peach Amaretto Chicken with Angel Hair
2 boneless, skinless chicken breasts, diced into chunks
2 Tbs olive oil
2 small peaches (or 8oz can in light syrup), sliced and skinned
2 small peaches (or 8oz can in light syrup), sliced, skinned and pureed
1 can chicken broth (I make my own and freeze it, but I realize most people use pre-packaged broth)
1/4 cup amaretto
1 Tbs sugar
1/3 cup heavy cream
angel hair pasta
I always like to use a Dutch oven for such dishes. Season chicken with salt and sauté in olive oil until browned and cooked through (cook on a medium-low for more tender chicken). Remove chicken pieces from pan and deglaze pan with chicken broth. Add amaretto, sugar, peach puree and sliced peaches. Cook on medium-low for about 20 minutes or until sauce is reduced to about half. Add heavy cream and continue to cook for 5-8 minutes, just until sauce begins to thicken. Return chicken to pan and allow to heat through. Sprinkle with slivered almonds and serve over angel hair pasta.