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RECIPES |
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Chicken Breasts with
Quandong or Peaches
South Australian Chicken Breasts with
Quandong (or Peaches)
Peaches replace the popular Australian quandong fruit in this marvelous mix of flavors and
textures. The greens—which dissolve in the sauce—give the hint and tang of
lemon, creating a fragrant and intriguing chicken dish |
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Ingredients
4 Chicken breasts (boneless and skinless)
2 Australian quandongs (or peaches), peeled,
pitted and sliced into 12 wedges
4T Unsalted butter
¼ lb. Australian warrigal greens (or sorrel,
washed, with leaves torn off stems)
1 Medium sized red onion, peeled and thinly
sliced
½ C Chicken stock
Australian mountain pepper (or ground black
pepper) and salt to taste
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Directions
Put 2 tablespoons of butter into a nonstick pan and turn the heat
to medium. When the butter begins to melt, swirl it around the pan; when it begins to
brown, add the chicken. Brown on each side for a few minutes and then place them on a
plate.
Add the onion to the pan and cook until soft. Add the chicken stock and cook for a minute
more while stirring. Return the chicken to the pan, reduce the heat to medium-low and
cook, covered, for about 5 minutes. Uncover, then add the Australian lemon myrtle (or
sorrel), then stir and cover again. Cook for about 5 more minutes, until the sorrel
dissolves into the onions and liquid. Set aside.
Put the remaining 2 tablespoons of butter into a clean nonstick pan and turn the heat to
medium. When the butter melts, slip the quandong slices (or peach slices) into the pan,
and sauté until they are soft, but not mushy.
To serve, place the chicken breast on a plate, arrange the peaches around the meat, and
then gently pour the sauce over each.
Serves 4
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Recommended |
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McWilliams Hanwood Shiraz
Black Swan Shiraz
Black Swan Chardonnay
Black Swan Merlot
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