It’s time for the Seahawk’s first game of the season, and we will be watching the game and cheering them on — which means our dinner tonight needs to be quick-and-easy! 😊 We have some delicious fresh peaches, some Walla Walla sweets, and a big pot of fresh basil on the kitchen counter, so this chicken dish will fill the bill quite nicely. We’ll add a big, juicy, broiled beefsteak tomato — halved, and topped generously with a blending of herbs and freshly-grated Parmigiano Reggiano cheese — and tonight’s dinner will be just perfect! 😋 Go Seahawks!!!
16 ounces boneless-skinless chicken breast, sliced or cubed
Kosher salt, to taste
Freshly-ground black pepper, to taste
1/4 teaspoons sweet Hungarian paprika, or to taste
1/2 teaspoon granulated garlic with parsley, or to taste
1 tablespoon unsalted butter
1 tablespoon olive oil
1 cup Walla Walla sweet onions, peeled and thinly-sliced
1 cup rich homemade chicken stock
1/4 cup balsamic vinegar
4 large ripe peaches, peeled and sliced into 1/2-inch thick pieces
1/4 cup julienned fresh basil leaves
Steamed white rice or cooked bow tie pasta, to serve
Fresh basil leaves, to garnish
Sprinkle chicken with salt, pepper, paprika and garlic. Heat a large, heavy skillet over medium-high heat; add butter and olive oil. Cook chicken pieces in hot oil 1-2 minutes in hot oil, or just until lightly browned. Remove chicken, set aside, and keep warm. Reduce heat to medium; add onion to the pan drippings and sauté 3-4 minutes, stirring often. Add chicken stock and balsamic vinegar and bring just to a simmer. Return chicken and its accumulated juices to the pan. Stir, coating the chicken well with sauce, then add peaches and basil. Stir gently again and cook 1-2 minutes more. Serve immediately over steamed white rice or cooked bow ties (or other pasta of your choice). Drizzle some of the sauce over the top and garnish with fresh basil leaves. — Serves 3-4
Although the game went down as a loss for the Seahawks, our dinner was still a definite winner!