We liked this one:
Chicken:
To cook very moist chicken breast:
Preparation:
1. Pound chicken breasts to about 3/4 inch thick.
2. Lightly salt and pepper the chicken.
3. 1/2 c. flour, seasoned with lemon pepper, salt and pepper. Place on a plate.
Pat the chicken breast in the flour for a light coating.
Cooking:
1. 1 Tablespoon butter and 1-2 Tablespoon olive oil in hot pan on medium high. Swirl around until bubbling.
2. Place chicken onto pan on medium high for about 1 minute, until lightly golden brown (NOT to sear)
3. Turn chicken, cover. Reduce heat to low.
4. Leave for 10 minutes. Don't touch, don't look, don't peek!
5. Do NOT remove lid. Turn off heat. Leave for 10 more minutes with lid on. Don't touch, don't look, don't peek!
6. After second 10 minutes, uncover, enjoy!
While chicken is cooking:
1. Start the rice
2. Peach sauce:
Peel and pit about 8 small (maybe 6 medium?) ripe peaches, diced very small, place in frying pan.
Sprinkle in about 1/2 cup brown sugar.
Add 2 Tbsp Soy Sauce, 1 Tbsp mustard, 1 1/2 Tbsp fresh minced garlic.
Stir over heat, bring to simmer. Add more finely diced peaches to taste, if desired.
Add veggies as desired (green onion, carrot sticks, water chestnuts, etc)
Simmer for ten minutes, while chicken and rice are cooking.
(Haven't tried, but next time, I'll add a couple of cups of chicken broth, and some cornstarch for thickener, to make a more traditional sauce, and at the end, add some more fresh slices of peaches)
Cut chicken as desired (slices, cubes, shred, etc)
Pour sauce over the chicken, simmer for a few more minutes.
Serve over rice.
