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    You are in: Home / Southern / Pan Roasted Chicken With Bourbon Peach Glaze Recipe
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    Pan Roasted Chicken With Bourbon Peach Glaze

    Average Rating:

    3 Total Reviews

    Showing 1-3 of 3

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    • on February 06, 2010

      Delicious. Easy to make. Used some J.D. instead of bourbon, olive oil instead of peanut, regular wine vinegar and omitted the fresh mint. Quick and easy dish.

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    • on January 19, 2009

      This turned out wonderfully, despite making an error on my part. Well into the cooking process I realized I had apricot preserves vs. peach. Also, totally missed the vinegar. However, as made was absolutely five stars. Loved the black pepper contrast with the preserves. Great dish.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 27, 2008

      First I need to say that I skipped the bourbon and this recipe still packed a lot of marvelous flavor. I used no sugar added peach jam which brought the recipe to a diabetic happy level. I love what the vinegar does for the sauce. It's not really sweet and sour but the bit of vinegar adds a great flavor perk and the savory presence of the onion. This really is a company worthy dish that it ready in mins. Made for Photo Tag.

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    Nutritional Facts for Pan Roasted Chicken With Bourbon Peach Glaze

    Serving Size: 1 (215 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 267.1
     
    Calories from Fat 58
    21%
    Total Fat 6.4 g
    9%
    Saturated Fat 1.2 g
    6%
    Cholesterol 67.1 mg
    22%
    Sodium 436.4 mg
    18%
    Total Carbohydrate 17.6 g
    5%
    Dietary Fiber 0.6 g
    2%
    Sugars 11.2 g
    45%
    Protein 27.6 g
    55%

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