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1
Chicken -- In a large baggie add the flour salt and pepper and dredge the chicken in it.
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2
Mix the ginger, pepper and peach preserves to use as a sauce for the chicken as it cooks.
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3
In a large saute pan add the butter and oil and bring to medium heat.
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4
Add the chicken and cook on medium heat.
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5
As it cooks, brush with the peach preserve mixture on each side a couple of times per side until golden brown.
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6
It should take about 4-5 minutes per side is all.
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7
Once done remove and transfer to a dish and cover with aluminum foil.
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8
They will continue to cook once removed.
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9
Rice -- cook the rice according to directions.
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10
Once finished, garnish with the scallions, cilantro, salt, pepper and butter and mix to combine.
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11
Cover and set to the side.
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12
Sauce -- In the pan you grilled the chicken in, lets make the sauce.
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13
There should be enough oil from the drippings, but you can add just a little more if necessary.
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14
Now, add the garlic, onion and red pepper flakes and cook 1-2 minutes until lightly soft.
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15
Then add the wine and brandy to deglaze the pan.
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16
Add the broth and peaches including the juice.
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17
Add the butter and let reduce 5 minutes on medium high until slightly thickened and the sauce reduces.
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18
Add the cilantro at the very end.
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19
Any additional salt and pepper if needed.
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20
Slice each chicken breast and serve over the rice with a nice heaping of the peach sauce.
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21
A nice salad on the side and you got a great dinner.
