Macon Chicken w/ Peach Mint Purée. A minted pea purée on your plate is like a breath of spring, no matter what time of year you make it. The vibrant green color and the scent of the fresh mint Do not mistake pea purée for mushy peas. This recipe is made using fresh or frozen garden peas and fresh mint which are cooked quickly and.

The pea purée is quite soft, so it doubles up as a sauce. While tenderloin is cooking, dice the peaches. Add the peaches, mint, lemon juice and cinnamon in a small food processor and blend until smooth. You can cook Macon Chicken w/ Peach Mint Purée using 18 ingredients and 8 steps. Here is how you cook it.

Ingredients of Macon Chicken w/ Peach Mint Purée

It's of Macon Chicken.
Prepare 4 of Chicken Breast.
Prepare 4 of Thyme (with stem).
It's 2 tbsp of Olive Oil.
Prepare 2 tbsp of Unsalted Butter.
You need 2 of Green Onions, Chived.
Prepare 6 of Asparagus.
You need 2 Cloves of Garlic.
It's of Salt and Pepper to season.
It's of Peach Mint Peach Mint Purée.
It's 2 of Fresh Peaches.
You need 4 of Mint Leaves, Chopped.
Prepare 1 tsp of Olive Oil.
Prepare 1/2 tsp of Salt.
It's of Pasta.
Prepare of Suddenly Salad Pasta of your choice.
It's 4 of Sweet Peppers, deseeded destemmed and cut into thin slices.
Prepare 1/2 of cp Matchstick Carrots.

Once rested, cut and serve with the sauce. Cool off this week with a Peach Mint Moscow Mule! The combination of fruity and refreshing flavors with a bite of ginger really makes this a cocktail I know you find it completely riveting. What's actually riveting here is this peach mint moscow mule.

Macon Chicken w/ Peach Mint Purée step by step

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..
Cook your choice of Suddenly Salad Pasta according to their directions..
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..
In another skillet, add butter carrots and peppers and sautée.
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..
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..
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..
Serve and enjoy!.

The flavors of this mule are the epitome of closing out. Feel free to substitute cilantro for the mint if you prefer, and customize the spiciness to your liking by increasing or decreasing the amount of jalapeño. Do not over cook the chicken or it will be tough. Use leftover Peach Puree as a spread for biscuits, a mix-in for warm oatmeal, or a topping for French toast or pancakes. A wide variety of peach puree concentrate options are available to you, such as packaging, primary ingredient, and type.