TOTAL TIME: 0:20 LEVEL: EASY YIELD: 4 SERVINGS
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INGREDIENTS
1 tbsp. extra-virgin olive oil
4 (6-oz.) boneless, skinless chicken breasts
kosher salt
Freshly ground black pepper
12 oz. frozen peaches (no need to defrost)
1 tbsp. packed light brown sugar
1 tsp. fresh thyme leaves
1 tsp. freshly grated ginger
3/4 c. dry white wine
1 c. couscous
Fresh chopped basil or parsley, for serving
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DIRECTIONS
- Heat the oil in a large skillet over medium-high heat. Season the chicken with 1⁄2 teaspoon each salt and pepper and cook on one side until golden brown, 4 to 6 minutes.
- Flip, cook for 1 minute, then scatter the peaches, sugar, thyme, and ginger over and around the chicken. Add the white wine, bring to a boil, then reduce heat and simmer until the chicken is cooked through and the peaches are warm and starting to break down at the edges, 6 to 7 minutes.
- Meanwhile, cook the couscous according to package directions. Serve the chicken, peaches and sauce over the couscous and sprinkle with basil or parsley, if desired.
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PER SERVING 449 CAL, 8 G FAT (1.5 G SAT FAT), 124 MG CHOL, 324 MG SOD,
44 G PRO, 47 G CAR, 3 G FIBER
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