Peach-Glazed Chicken Tenders

Here’s another super easy weeknight recipe.  This comes from Cooking Light, I jotted it down from one of their 5-ingredient cookbooks, though I can’t remember which. 

I love sweet and sour flavors, and I think the combination of peach preserves and balsamic vinegar is quite yummy.  Other types of preserves would probably be good as well.  Plum preserves come to mind.

I made these to go along with the warm cabbage salad in my last post.  Very quick and easy meal to put together!

Start out by seasoning your chicken with salt and pepper.  Chicken tenders aren’t exactly in my budget, so I just cut some chicken breasts into strips.  MUCH cheaper and just as easy to prepare.

Now add them to your hot skillet.  Very important here not to crowd the pan, otherwise they’ll end up steaming rather than actually browning.

I cooked mine in two batches, and they came out nicely browned.  More color=more flavor.

Now add the peach preserves and balsamic vineger to the skillet.  Cook just for 1-2 minutes, until it’s all heated through.

Add the chicken back to the skillet.  Give it a stir to make sure all the pieces are coated.

Sprinkle the green onion slices over the top (or chives, in my case).  Doesn’t that look pretty??  And that’s it, all done.  Time to eat!

Here’s the complete recipe 🙂

Peach-Glazed Chicken Tenders

Ingredients:

  • 1 lb chicken tenders
  • 1/2 cup peach preserves
  • 2 Tb balsamic vinegar
  • 1 green onion, sliced

Directions:

Season chicken with salt and pepper.  Cook in skillet until both sides are browned and chicken is cooked through.  Remove and set aside.

Add peach preserves and balsamic vinegar to skillet.  Cook over low heat 1-2 minutes, until heated through.  Add chicken back to skillet, turning to make sure all sides are coated.  Sprinkle with sliced green onion.

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2 Comments

Filed under Chicken, Stove-Top Meals

2 responses to “Peach-Glazed Chicken Tenders

  1. Peach-Glazed chicken sounds and looks good ! Ummm. We had apple sauce from your previous blog for lunch today along with fresh pork roast and frozen mixed vegetables.

    • I hope you liked the applesauce! With apples being in season right now and so cheap here, I plan on making a big batch of applesauce myself soon. Homemade is so much better.

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