Chicken and Peaches

This is a dish Rachael Ray made on her show last week, and once I saw it, I couldn't wait to try it.  It's definitely a strange combination, but it worked nicely together.  It also looks beautiful on a platter.  

Her original recipe uses chicken breasts and thighs, but I just used chicken breasts and it was fine.  Also, don't skip out on the hot sauce.  It's really not spicy, and it would be bland without it.  Serve this with rice or at least some bread or biscuits to soak up the sauce.

Chicken and Peaches

1 Tbsp butter
2 peaches, pitted and sliced thickly
1/2 lemon, juiced
2 large boneless, skinless chicken breasts
1/2 onion, chopped
1/3 cup chicken stock
1/3 cup peach preserves
1 tsp hot sauce (I used Louisiana Hot Sauce)
1 Tbsp Worcestershire sauce
2 Tbsp Extra virgin olive oil
Salt and pepper

Heat a medium skillet with the butter over medium heat.  Add the peaches and lemon juice, and cook until lightly golden, about 10 minutes. 

While the peaches cook, heat one tablespoon of olive oil in a large skillet over medium-high to high heat.  Season the chicken with salt and pepper, and cook until the chicken is cooked through.  When finished, remove to a plate and cover with foil. 

In the skillet that had the chicken, add the remaining tablespoon of olive oil and chopped onion; cook for 1-2 minutes.  Stir in chicken stock, peach preserves, hot sauce, and Worcestershire sauce, and season with black pepper to taste.  Cook over medium heat for a couple of minutes to thicken.  Arrange chicken and peaches on a platter, and douse with peach sauce.