I am very excited about today’s recipe as it is acid reflux friendly, features one of my favorite fruits and tastes amazing. As it is a bit more complicated (not much though) than some of my early recipes I have attached additional pictures so that you can see the steps and the state of the meal throughout them. That makes it easier to compare when making it yourself and is especially helpful for those that don’t cook much.   

This morning I went peach picking at a local farm and was able to get some great tasting fruit which made me remember that one of my favorite recipe books, "Eating For Acid Reflux"  by Jill Sklar and Annabel Cohen which has a chicken meal that features peaches.  

The alcohol in the recipe evaporates during the cooking process (won’t cause symptoms), and should be used as it does wonders to the flavor of the chicken.  

Awesome and tasty way to get your protein.. who said acid reflux food can’t taste good.  

Benefits of Peaches 

China introduced peaches to the world, and they came to the US (California) via Spanish missionaries during the 1700s. They are grown in 36 states, and even though Georgia is known as the peach state, it is California where 99% of all the peaches present on supermarket shelves derive from. 

As they are very cooling by nature, it makes them a perfect summer fruit. Peaches are high in fiber along with Vitamins A, C & E. They also possess calcium which is not common in fruits.  

Easy on the stomach, some people also use them to relieve constipation and ease dry cough.  

Chicken With Peaches and Wine Sauce 

3 lbs of boneless, skinless chicken breasts 

1 cup of corn flour 

¼ cup of olive oil 

1/3 cup of chopped onions (if tolerated) 

½ tspn of minced fresh garlic (if tolerated) 

2 Tbsp of dried parsley flakes 

4 large peaches, cut into thin wedges, not peeled 

1 cup of dry white wine 

3 cups of chicken broth 

Dash of cayenne pepper, to taste 

Vegeta or salt to taste (highly recommend the vegeta) 

Step 1 

Cut each of the chicken breasts horizontally into two thinner slices. 

Step 2 

Place the corn flour into a small bowl. 

Step 3 

Season the chicken with the Vegeta/salt to taste and cover the breasts with the corn flour by dipping them into the bowl. Set aside. 

Step 4 

Heat the oil until its hot in a large nonstick skillet over a medium high heat.  

Step 5 

Add the floured breasts and saute on each side until lightly browned ( you may have to do so in batches if the skillet is not large enough). 

Step 6 

Remove the breasts to a dish as they’re cooked and set aside. 

Step 7 

Add the garlic and onion (do not clean the skillet first) and saute them until they soften, around 5 minutes, and sprinkle the parsley on top. 

Step 8 

Place the chicken breasts back into the skillet and pour the broth and wine over. You might have to tranfer everything to a larger pan if the skillet isn’t large enough. 

Step 9 

Arrange the sliced peaches over the chicken. 

Step 10 

Turn up the heat and bring the liquid to a boil. Reduce the heat, and cook four 40-60 minutes until the liquid is reduced and seems slightly thickened.

You don’t want to get all of the liquid to evaporate as it will make the chicken dry.  

Serve with the peaches and sauce spooned over and dusted with the cayenne pepper.