Rosemary Peach Chicken In White Wine Pan Sauce Recipe

Cooking Directions

• STEP 1.Season chicken breasts with salt, pepper, and dried rosemary.
• STEP 2.Heat olive oil in a large skillet over medium-high heat. Add chicken and cook until browned on both sides.
• STEP 3.Remove chicken from skillet and set aside.
• STEP 4.In the same skillet, add sliced peaches and cook until softened.
• STEP 5.Add white wine and chicken broth to the skillet. Bring to a simmer and cook for 5 minutes.
• STEP 6.Return chicken to the skillet and cook for an additional 5-7 minutes, or until chicken is cooked through.
• STEP 7.Serve chicken with the pan sauce and garnish with fresh rosemary.
• STEP 8.Enjoy!

Cooking Tips

• If fresh peaches are not available, you can use frozen peaches.
• For a thicker sauce, you can add a cornstarch slurry to the pan sauce.
• Serve with roasted potatoes or steamed vegetables for a complete meal.

Storage and Serving

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stovetop or in the microwave, stirring occasionally.
• Serve with a side of rice or pasta for a satisfying meal.