¼ tsp – ground black pepper, sage, poultry seasoning
Mix together in a bowl and sprinkle on your Poultry.
And save the rest for next time…
Rinse chicken under cool water. Pat dry with a paper towel.
Cut chicken breasts in half longwise
Prepare Mama’s Poultry Rub. Sprinkle on chicken pieces. Allow the chicken to sit for 30 minutes before cooking.
In a large bowl or measuring cup add:
Reserved Peach Juice, Orange Juice Concentrate, Malt Vinegar, Brown Sugar, 1/8 tsp Red Pepper flakes,Ground Cloves, Basil, Cinnamon, Salt & Pepper. Mix all together and set aside till needed.
Place a large skillet on the stove. Add olive oil and 1/8 tsp red pepper flakes. Heat to medium then place chicken pieces in skillet to brown on all sides (about 2 minutes per side).
Pour entire spice mixture over the chicken.Cover skillet with a lid. Reduce heat to low and simmer for 30 minutes.
Add peaches and simmer for 5 minutes.
Prepare arrowroot by mixing 2 tablespoons of water with 2 tablespoons of arrowroot. Add arrowroot mixture, cover skillet and simmer for 5 minutes more till sauce thickens
Serve over brown rice
Chicken
Let’s give credit where credit it due. The foundation of this recipe has been on the back of the Heinz Malt Vinegar bottle for a long time. I’ve taken it up a notch. Peaches and Chicken just go together extremely well. The chicken cooked in peach sauce just melts in your mouth and the sauce itself has a sweet & sour flavor that is just fantastic. Up a notch with a little heat it becomes an even more exciting dish.
The original dish has 388 mg’s of sodium. My dish up a notch is only 154 mg’s of sodium even with a little heat thrown in for that exciting taste. Served over brown rice, this peach master piece will keep your taste buds dancing with delight…
