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Chicken Cutlets Celebration


Chicken Cutlets Celebration

Chicken Cutlets Celebration

Yield

Makes 6 to 8 servings

Ingredients

1 can (29 ounces) peach halves, packed in syrup
1/2 package (20 ounces) frozen whole unsweetened or 1 pint fresh strawberries
2 tablespoons sugar
4 large whole chicken breasts, deboned, skinned and split lengthwise into halves
1/2 teaspoon salt
1/8 teaspoon black pepper
4 tablespoons butter or margarine
2 tablespoons cornstarch
1/4 cup peach preserves
1 stick cinnamon (about 2 inches)
4 whole cloves
1/4 cup brandy
Hot cooked rice

Preparation

  1. Drain peaches, reserving syrup; add enough water to syrup to measure 2 cups. Reserve.
  2. Sprinkle strawberries with sugar; reserve.
  3. Flatten chicken by pounding lightly between 2 pieces of waxed paper until 1/4 inch thick; sprinkle with salt and pepper.
  4. Melt 2 tablespoons of the butter in large skillet over medium heat; add 4 of the chicken cutlets. Cook until chicken is light brown, 3 to 4 minutes on each side. Reduce heat; cook until chicken is done, 8 to 10 minutes longer. Remove from skillet; keep warm in 200°F oven.
  5. Melt remaining 2 tablespoons butter in skillet; repeat procedure to cook remaining chicken. Remove chicken from skillet; keep warm.
  6. Blend cornstarch with 1/4 cup of the reserved juice mixture; stir into drippings in skillet. Cook, stirring constantly, about 1 minute. Blend remaining peach juice mixture gradually into cornstarch mixture; add preserves, cinnamon and cloves. Cook, stirring constantly, until thick, 2 to 3 minutes.
  7. Add peaches to thickened mixture; heat to boiling. Boil 1 minute.
  8. Add chicken and strawberries to peach mixture. Cook just until strawberries are hot, 1 to 2 minutes. (Do not overcook strawberries or they will become mushy.)
  9. Heat brandy in small saucepan over medium heat just until warm. Carefully ignite brandy using long wood match. Pour brandy over chicken and sauce mixture; serve immediately over rice.

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