Peachy Cream Chicken (Gluten Free)

 Quick and easy, but elegant enough to serve to guests.  My family loves it!

Jasmine Rice

3-6 Chicken Breast Cutlets

2 Tbsp. Olive Oil

3 Tbsp. Peach Preserves

2 Tbs. Grainy Mustard

1/2 cup Heavy Cream

1/4 cup sliced or chopped Almonds

Fresh Thyme

First, start preparing your rice.  I love Jasmine rice, but any type that you prefer will work.

I often use brown rice which adds some texture and feels healthy.

It helps to justify the heavy cream.

Heat 2 Tbsp. of the olive oil in a large skillet over medium heat.

Salt and pepper the chicken cutlets and place them in the pan.  

Sauté the chicken until golden, turn and continue to cook until golden on the other side.

Remove the chicken to a plate and turn the heat to low.  Add the peach preserves and the mustard.

Cook for a minute or two, until the preserves melt.

Pour in the heavy cream and stir.

Add the thyme leaves.

And the almonds.

Combine well and return the chicken to the pan.  Spoon the sauce over the chicken and simmer for

5 minutes to let the sauce thicken.

Serve over the Jasmine rice with a side of sautéed green beans - or vegetable of your choice!

(Serves 3-6 depending on number of chicken cutlets)

Recipe

3-6 Chicken Breast Cutlets

2 Tbsp. Olive Oil

3 Tbsp. Peach Preserves

2 Tbs. Grainy Mustard

1/2 cup Heavy Cream

1/4 cup sliced or chopped Almonds

Fresh Thyme

Heat 2 Tbsp. olive oil a large skillet over medium heat.  Salt and pepper the chicken cutlets and place them in the pan. Sauté the chicken until golden, turn and continue to cook until golden on the other side. Remove the chicken to a plate and turn the heat to low.  Add the peach preserves and the mustard. Cook for a minute or two, until the preserves melt. Pour in the heavy cream and stir. Add the thyme leaves and almonds. Combine well and return the chicken to the pan.  Spoon the sauce over the chicken and simmer for 5 minutes to let the sauce thicken. Serve over prepared rice.