How to Prepare Super Quick Homemade Macon Chicken w/ Peach Mint Purée

Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to make a special dish, macon chicken w/ peach mint purée. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Macon Chicken w/ Peach Mint Purée is one of the most favored of current trending meals in the world. It’s enjoyed by millions every day. It’s simple, it’s fast, it tastes yummy. They are nice and they look fantastic. Macon Chicken w/ Peach Mint Purée is something which I’ve loved my whole life.

To get started with this recipe, we have to first prepare a few components. You can have macon chicken w/ peach mint purée using 18 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Macon Chicken w/ Peach Mint Purée:

1. Take Macon Chicken
2. Get 4 Chicken Breast
3. Take 4 Thyme (with stem)
4. Get 2 tbsp Olive Oil
5. Make ready 2 tbsp Unsalted Butter
6. Prepare 2 Green Onions, Chived
7. Make ready 6 Asparagus
8. Prepare 2 Cloves Garlic
9. Make ready Salt and Pepper to season
10. Make ready Peach Mint Peach Mint Purée
11. Take 2 Fresh Peaches
12. Take 4 Mint Leaves, Chopped
13. Get 1 tsp Olive Oil
14. Take 1/2 tsp Salt
15. Prepare Pasta
16. Take Suddenly Salad Pasta of your choice
17. Prepare 4 Sweet Peppers, deseeded destemmed and cut into thin slices
18. Prepare 1/2 cp Matchstick Carrots

Instructions to make Macon Chicken w/ Peach Mint Purée:

1. Blanching. In a sauce pan, bring water to a boil Add asparagus and matchstick carrots with salt. Continue to boil for 3-5min. Remove asparagus and place them in a bowl of ice water. Put carrots in a strainer and lay into the bowl of ice water. Meanwhile slice up the sweet peppers and rinse with cool water.
2. Cook your choice of Suddenly Salad Pasta according to their directions.
3. In a 12” cast iron skillet, heat to medium high heat. Pound the chicken to about 1/4” thick, pat dry both sides with salt and pepper. Coat skillet with olive oil and place chicken breasts in skillet. Do not move. Place garlic gloves in center Watch the sides until about halfway cooked through. Flip and add thyme over the chicken. Add butter and let froth. Used butter to coat the garlic and baste chicken as it continues to cook.
4. In another skillet, add butter carrots and peppers and sautée
5. Preheat oven for 300°. On a cookie sheet. Place sautéed carrots and peppers, surround with asparagus. Sprinkle with salt and pepper. Place chicken breasts with thyme over and bake for 7min. Remove and let rest for 5min.
6. In a blender, add peach halves, mint, a dash of salt, and oil. Pulse until finely chopped and then purée. Stop and stir. Chill in fridge for five minutes.
7. When plating, put two spoons of purée down and then spread like a comma. Slice chicken at and angle to create a nice distribution. Top with thyme and chives. Place asparagus on the outside of the purée. On the other side place your portion of pasta and top with sautéed carrots and peppers.
8. Serve and enjoy!

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