Source: Chef Barrae

Get in touch with the southern food style with this fruit and chicken comfort dish.

Servings

1 tbsp Butter, unsalted
1 cup fresh chopped onion , diced
1 cup chopped scallions , thinly sliced
1 tsp paprika
1 lb boneless skinless chicken breasts , sliced into 1" wide strips
0.75 cup low sodium chicken broth
2 tbsp Bourbon, 100 proof
2 tbsp grated orange peel
2 tbsp Marmalade, orange , sugar free
1 cup Peaches, slices, sweetened, thawed from frozen , or fresh if available
0.33 tsp ground nutmeg
1 pinch salt and pepper , to taste

1 Preheat oven to 400 degrees F.
2 While the oven is heating, melt the butter in a medium saute pan on medium-low heat. Add the onions and saute about 3 or 4 minutes until they start to become translucent.
3 Add the paprika and all but 1 tablespoon of the scallions. Cook for about 3 or 4 minutes longer, stirring occasionally.
4 In the meantime, arrange the chicken strips in a casserole dish. Season with salt and pepper if desired.
5 Add the onion mixture, chicken stock, bourbon, orange zest, and orange marmalade and blend together. Bake for about 15 to 20 minutes, occasionally basting the chicken with the sauce.
6 Spoon the diced peaches over the top and sprinkle with nutmeg. Return to continue cooking for about 10 to 15 minutes longer, or until chicken is done.
7 Garnish with the reserved scallion.