California Kitchen & Company

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Chicken with Zinfandel Poached Peaches:

Ingredients

½ cup apple cider
2 ¼ tsp cider vinegar
1 ½ tsp minced shallots
½ tsp garlic
4 (1/4-lb) skinless, boneless chicken breasts
1 ½ tsp cornstarch
1 cup low-sodium chicken broth
¾ cup sliced, peeled peaches (1 large or 2 small)
¼ cup dry red Zinfandel wine

Combine the cider, vinegar, shallot, and garlic in a zip-lock bag; add the chicken. Squeeze out the air and seal the bag; turn to coat chicken. Refrigerate, turning the bag occasionally, at least 30 minutes.

Preheat oven to 375 degrees. Spray the rack of a roasting pan with non-stick spray and place in the pan. Shake the excess marinade from the chicken and arrange on the rack. Bake until cooked through, about 30-35 minutes.

Meanwhile, dissolve the cornstarch in 2 tablespoons of the broth in a small bowl. Combine the remaining broth, the peaches, and wine in a small saucepan. Bring the mixture to a boil and stir in the cornstarch mixture. Simmer, stirring until heated through and slightly thickened, about 2 minutes.

When chicken is cooked, slice breasts across the grain. Soon the warm sauce over and serve!

Third Place Winner! January 2007
Michelle Thornton of Red Bluff