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Rosemary Peach Chicken: 1 Glorious Sunshine Dish

Rosemary Peach Chicken in a White Wine Pan Sauce
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Enjoy tender chicken breasts coated in a delightful rosemary and peach glaze, finished with a rich white wine pan sauce. This dish brings a touch of sunshine to your table, making any day feel like a Sunday.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 cup fresh peach slices
  • 1 sprig fresh rosemary
  • 1/4 cup dry white wine
  • 2 tablespoons chicken broth
  • 1 tablespoon butter
  • Salt and freshly ground black pepper to taste

Instructions

  1. Season chicken breasts with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Sear chicken breasts for 3-4 minutes per side, until golden brown.
  4. Add peach slices and rosemary sprig to the skillet. Cook for 2 minutes until peaches soften.
  5. Remove chicken and peaches from the skillet, set aside.
  6. Deglaze the pan with white wine, scraping up any browned bits.
  7. Add chicken broth and bring to a simmer.
  8. Stir in butter until melted, creating a sauce.
  9. Return chicken and peaches to the pan, coat with sauce.
  10. Serve immediately.

Notes

  • You can substitute fresh peaches with canned peaches, drained.
  • Adjust rosemary to your preference.
  • Ensure the pan is hot before searing chicken for a good crust.

Nutrition

Find it online: https://sundayflavor.com/rosemary-peach-chicken-white-wine-pan-sauce/