Pan-Seared Chicken with Sautéed Peaches, Thyme & Almonds
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Ingredientes
Instrucciones
- 1
Prep: Pat chicken breasts dry. Season both sides generously with salt and pepper. Slice peaches into 6–8 wedges, keeping the skin on for fiber.
- 2
Toast almonds: In a dry skillet over medium heat, toast sliced almonds 2–3 minutes, stirring, until fragrant and lightly golden. Transfer to a small bowl.
- 3
Sear chicken: Heat 1 Tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Place chicken skin-side down and press gently to ensure contact. Cook 6–8 minutes until skin is golden and releases easily. Flip, add 1/2 Tbsp butter, reduce heat to medium, and cook 5–7 more minutes until internal temperature reaches 165°F (74°C). Transfer chicken to a plate and tent with foil to rest.
- 4
Sauté shallot and peaches: In the same skillet, add remaining 1 Tbsp butter. Add minced shallot and sauté 1 minute until translucent. Add peach wedges, thyme, a pinch of salt, and a quick sprinkle of black pepper. Sauté 3–4 minutes until peaches begin to soften and caramelize but still hold shape. If using, add 1 tsp honey at this point and stir to coat.
- 5
Deglaze & finish sauce: Pour in 1/4 cup chicken stock and 1 tbsp lemon juice, scraping up brown bits. Let reduce 1–2 minutes to a glossy pan sauce. Stir in lemon zest and toasted almonds (reserve a few for garnish).
- 6
Plate: Spoon peaches and sauce over chicken breasts. Garnish with extra thyme and remaining toasted almonds. Serve with a small bed of arugula or a side of steamed green beans
A balanced, low-GI dinner: tender pan-seared chicken breast with caramelized peaches, fresh thyme, toasted almonds and a light lemon-butter finish. Designed to moderate carbs, add protein and healthy fats, and use minimal processing to help steady blood glucose.
- Prep: Pat chicken breasts dry. Season both sides generously with salt and pepper. Slice peaches into 6–8 wedges, keeping the skin on for fiber.
- Toast almonds: In a dry skillet over medium heat, toast sliced almonds 2–3 minutes, stirring, until fragrant and lightly golden. Transfer to a small bowl.
- Sear chicken: Heat 1 Tbsp olive oil in a heavy skillet over medium-high heat until shimmering. Place chicken skin-side down and press gently to ensure contact. Cook 6–8 minutes until skin is golden and releases easily. Flip, add 1/2 Tbsp butter, reduce heat to medium, and cook 5–7 more minutes until internal temperature reaches 165°F (74°C). Transfer chicken to a plate and tent with foil to rest.
- Sauté shallot and peaches: In the same skillet, add remaining 1 Tbsp butter. Add minced shallot and sauté 1 minute until translucent. Add peach wedges, thyme, a pinch of salt, and a quick sprinkle of black pepper. Sauté 3–4 minutes until peaches begin to soften and caramelize but still hold shape. If using, add 1 tsp honey at this point and stir to coat.
- Deglaze & finish sauce: Pour in 1/4 cup chicken stock and 1 tbsp lemon juice, scraping up brown bits. Let reduce 1–2 minutes to a glossy pan sauce. Stir in lemon zest and toasted almonds (reserve a few for garnish).
- Plate: Spoon peaches and sauce over chicken breasts. Garnish with extra thyme and remaining toasted almonds. Serve with a small bed of arugula or a side of steamed green beans
