Sautéed Chicken with Peaches

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  • 2 boneless skinless chicken breasts, pounded with the flat side of a meat mallet to 1/4-inch thickness
  • 2 tablespoons each unsalted butter and olive oil
  • 1 teaspoon kosher or sea salt, or to taste
  • 1/2 teaspoon freshly ground black pepper, or to taste
  • 1/3 cup flour
  • 1/4 cup thinly sliced shallot or sweet onion
  • 1/4 cup balsamic vinegar
  • 1/3 cup dry white wine or broth
  • 1/4 cup heavy cream
  • 1 large or 2 small ripe-but-firm peach(es) cut into six wedges
  • 2 tablespoons chopped fresh basil or tarragon
  • Pinch of red chili flakes, optional
  • Sprinkle of crumbled feta to garnish, optional


Sprinkle chicken with salt and pepper and dredge in flour to coat, shaking off access. Heat 1 tablespoon each butter and oil in a large skillet over medium-high heat. Add chicken and cook 2-3 minutes per side; it should be golden but not quite cooked through. Remove from pan to a plate and keep warm. Reduce heat to medium and add remaining butter, oil and shallot. Cook for two minutes, add the vinegar and wine and reduce by half. Add cream and return chicken to the pan with any juices. Snuggle peach wedges around chicken and sprinkle with chili flakes. Cook two minutes, gently flip peaches and cook one more minute or until chicken's internal temperature reads 165°F. Garnish with basil and feta as desired.

Recipe from Central Market Poulsbo - Culinary Resource Center
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