Sauteed Chicken Breast and Peaches

Sauteed Chicken Breast And Peaches Recipe

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Toni Warner


My dad lives in a house in the middle of a peach orchard. I dream of fresh picked peaches and this recipe is a super favorite of mine for entertaining. It is easy, elegant and tasty! I can't wait for summer!


★★★★★ 1 vote

40 Min
30 Min


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chicken breasts, boneless and skinless
1/4 c
unbleached white flour
2 Tbsp
butter, unsalted
1/4 c
shallots, thinly sliced
1/4 c
balsamic vinegar
1/4 c
chicken broth
1/4 c
heavy whipping cream
2 large
ripe, but firm peaches, about 1lb., cut 1/4 in wedges
2 Tbsp
fresh shredded basil or chopped thyme

How to Make Sauteed Chicken Breast and Peaches


  • 1Remove the tenderloin (the finger size muscle on the underside of each chicken breast) and set muscle aside. Using the flat end of a meat pounder, lightly flatten each breast.
  • 2Season the chicken breast and tenderloin with salt and pepper, then dredge with the flour, shacking off excess.
  • 3In large skillet over medium high heat, melt 1 tblsp. of the butter. Add chicken and saute until just cooked through, bout 2 minutes per side. To test for doneness, cut into the thickest part of breast and take a peek. The flesh should be opaque, without any pink. Transfer chicken to a plate and cover while you make the sauce.
  • 4Add remaining 1 tblsp. butter to skillet. When the butter is hot, add the shallots and saute until tender, bout 30 seconds. Add the vinegar and cook until reduced by half, forming a thick glaze, about 2 minutes.
  • 5Add the chicken broth and cream, along with any juices collected on the chicken plate. Cook until sauce is reduced by half and lightly coats the back of a spoon, bout 2 minutes. Add the peaches and toss until just warmed through. Do not overcook! Remove from heat and stir in basil or thyme.
  • 6Place chicken on warmed dinner plates or on a platter. Spoon sauce and peaches over the chicken and serve immediately.

Printable Recipe Card

About Sauteed Chicken Breast and Peaches

Course/Dish: Chicken

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