We had some very distinguished guests here at the ranch last night. My ma and pa and two of my brothers. I just freakin love my family. We also had some dear friends, Tom and Ingrid and their son, Alex; who are also like family to us. Ingrid has been one of my mom’s best friends for a bazillion years. I always say if there was such a thing as a real life superhero, it would be Ingrid. She’s like Laura Croft in real life. She speaks 4 languages, runs marathons in foreign countries, and vacations in Iran. The world’s most interesting woman… She doesn’t always drink beer, but when she does, it’s Dos Equis.
Her son, Alex, is one of my hub’s best buds. Coincidentally, my hubby and I met at a poker night at Alex’s house. (Side Note: I’m sure Alex would appreciate that I mention that he is not a match maker. My hubs and I ended up together through pure dumb luck…This is a post for another day though!)
Anyways, I wanted to make a special meal for our special guests, so I dusted off this super easy recipe I found in a cookbook years ago. What I love about this is it takes like less than 30 minutes to throw it together, and it looks like a scientifical gourmet meal! Here’s how its made (and I apologize for the poor picture-taking in advance):
For the Sauce:
I mixed 1/2 cup of peach preserves with 3 tablespoons of ground mustard, 1 tablespoon of apple cider vinegar, and 1/4 cup of olive oil (you can use vegetable oil or coconut oil or whatever you have, if you don’t have olive oil), some salt and lots of pepper. Mix all this together and your sauce is done; set aside.
Unfortunately, I took very few pictures of this part. I will try to explain it as best I can.
Sprinkle some salt, pepper and paprika on some chicken. Last night I used boneless skinless breast, but I’ve used thighs or tenders. Just whatever you have in your freezer, man.
Put an egg white in one container, and chopped walnuts in another. Dip your chicken in the egg, and then dip it into the walnuts. Press the walnuts to the chicken to help them stick, if ya need to. Lay them out so they aren’t touching each other.
Pour enough olive oil to cover the bottom of a pan, and heat on medium. You can put a little piece of walnut in the pan, and if it sizzles, you know it’s hot enough.
Now you just put your chickens in the the pan and cook for about 3 or 4 minutes on each side, or until the walnuts and chicken are golden.
Last night I wasn’t watching closely and some of my little chickens ended up black. Do not despair, this chicken is very forgiving. It even tastes pretty good blackened.
Now you just drizzle the peach sauce over the chicken and devour! Even my baby brother Mikey liked it. Mikey doesn’t like anything but Taco Bell.
Okay, here’s the recipe:
Zesty Peach Sauce
- 1/2 cup – peach preserves
- 3 tablespoons – ground mustard
- 1 tablespoon – apple cider vinegar
- 1/4 cup – olive oil
- a little salt and lots of pepper
Walnut Crusted Chicken
- 4 Halves – Boneless, skinless chicken breast
- 1 pinch – Salt and pepper
- 1 teaspoon – Paprika
- An egg white (or more if you run out)
- 1 cup – chopped walnuts
- Olive oil
- Add peach preserves, ground mustard, apple cider vinegar, olive oil, and salt and pepper in bowl and mix until well incorporated. Set aside.
- Sprinkle salt, pepper, and paprika on the chicken breast
- Add the egg whites to one dish and chopped walnuts to another.
- Dip the chicken breast in the egg white and then into the walnuts. Press the walnuts onto the chicken if they want to fall off.
- Add olive oil to pan and heat until shimmering.
- Add the walnut-crusted chicken to the pan and cook for about three minutes on each side.
- Drizzle peach dressing over chicken and serve immediately.
I hope you love this as much as my family does!
All my love! ~MrsPen