Frozen chicken breast with peaches and red peppers

During the fishing season, I feel that I should enjoy every day. The season is so short and Canadian fisheries are the best in the world. Here is my quick recipe to make during this period.  

Where this is not the season for peaches, mangoes work wonderfully.

Ingredients

• 8 chicken thighs, skinless chicken breasts or 4
• 1 c. tbsp (15 mL) butter
• 4 peaches or nectarines ripe but firm, peeled or peeled mango
• 1 red pepper, chopped
• 1 c. tbsp (15 mL) dried tarragon
• 1/3 cup (75 mL) orange marmalade or ginger or spicy red pepper jelly
• 1/2 c. tsp (2.5 mL) each dried red pepper flakes and salt
• cooked white rice or brown rice or quinoa
• 1/2 cup (125 mL) basil or cilantro shredded (optional)

1. Remove visible fat from chicken. Melt the butter in a large skillet over medium heat. Add chicken and cook until pale golden, 3 to 4 minutes per side.
2. Meanwhile, cut peaches in large areas or mangoes and cut into small strips red pepper. Set aside. Measure 1 c. tsp (5 mL) tarragon and when the chicken is browned, sprinkle both sides of chicken. Add marmalade to skillet and 1/3 cup (100 ml) of water. Stir until the dissolution of the marmalade.
3. Place peaches and peppers around the chicken. Sprinkle the remaining 2 Tbsp. tsp (10 mL) tarragon, pepper flakes and salt. Cover and simmer until chicken is tender to the touch, the fruit is hot and peppers are tender and crisp, an additional 5 to 12 minutes. Stir repetition fruit and turn the chicken during cooking.
4. Place chicken on a plate. Put the fruit and peppers on top. Adjust the heat to high temperature. Boil the sauce, stirring frequently, until the liquid is reduced to glaze, about 5 minutes. Place chicken on rice and pour the sauce, peppers and peaches on top. Sprinkle with fresh basil or cilantro.