Sautéed Chicken with Peaches Recipe
Sautéed Chicken with Peaches
This one-pan chicken dish is easy enough for a weeknight yet so elegant you’ll want to share it with friends. Serve with a warm crusty baguette to soak up every drop of the silky sauce. Slicing each chicken breast in half lengthwise helps the chicken cook quickly and evenly.
- 1 1/2 pounds skinless, boneless chicken breasts
- Salt and pepper, to taste
- 1/2 cup all-purpose flour
- 2 - 3 Tbsp unsalted butter, divided
- 1/4 cup shallots, thinly sliced
- 1/2 cup chicken broth
- 1 Tbsp Metropolitan Market Balsamic Vinegar
- 1/3 cup heavy whipping cream
- 2 large (about 1 lb) ripe but firm peaches, cut into 1/2-inch wedges
- 2 Tbsp fresh shredded basil or chopped thyme
- Place chicken breasts on a cutting board. With a sharp knife, carefully slice each breast lengthwise into two pieces. Season both sides of each piece with salt and pepper.
- Spoon flour onto a shallow plate. Dredge chicken in flour, coating both sides, and shake off excess.
- Melt 2 tablespoons butter in a large, nonstick skillet over medium-high heat. Add chicken and sauté, turning once, until golden brown and just cooked through, about 5 minutes total. Chicken is done when instant-read thermometer inserted in thickest part reads 165°F. Remove skillet from heat. Transfer the chicken to a plate and tent with foil while you make the sauce.
- Return skillet to stove, adding remaining 1 tablespoon butter if pan is dry. Add shallots and sauté for a minute or so, until tender. Add the broth and cook until reduced by half. Add the vinegar and cream along with any juices collected on the chicken plate. Cook until the sauce lightly coats the back of a spoon, about 2 minutes. Add the peaches and toss until just warmed though, being careful to not overcook. Taste and adjust seasoning with salt and pepper. Remove the pan from heat and stir in the herbs.
- Place the chicken on warmed dinner plates or on a platter. Spoon the sauce and peaches over the chicken and serve.