Chicken breasts are seared to lock in the juices, then served over a delicious, creamy peach sauce made with white wine and fresh herbs, for an amazing combination of sweet and savory.
Course Dinner
Cuisine American
Keyword creamy chicken, peach chicken
Prep Time 10 minutesminutes
Cook Time 20 minutesminutes
Total Time 30 minutesminutes
Servings 5
Calories 453kcal
Author Lisa Bass
Ingredients
4-5chicken breastsapproximately 600-700g of chicken
1tablespoonbutter
1tablespoonolive oil
1oniondiced
1/3cupwhite wine
1tablespoongrainy Dijon mustard
1teaspoonmaple syrup
1 3/4cupssliced peaches2-3 peaches or 250g
1cupheavy cream
Salt and pepperto taste
Optional: sprinkling of fresh thyme
Instructions
Heat butter and olive oil in a pan to medium-high heat and cook the chicken breasts thoroughly, around 8-10 minutes, to an internal temperature of 165 degrees.
Once the chicken is cooked, remove from the pan and set aside to rest.
Add a bit more butter to the pan, if necessary, and cook onions until translucent. To the cooked onions, add wine and deglaze the pan (stir for 1 to 2 minutes to reduce the alcohol).
Add mustard, maple syrup, peaches, heavy cream, salt and pepper (to taste) and cook until the sauce is reduced and coats the back of a spoon.
Once ready to serve, cut the chicken breasts into thick slices crosswise and place on top of the cream mixture. Sprinkle with fresh thyme and serve hot.
Notes
When choosing a wine to cook with, always pick one that you also like to drink. Skip the cooking wines.
Always choose the highest quality ingredients you can afford.