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Saucy Peach-Balsamic Chicken Recipe
I throw this sweet-savory chicken dish together in no time on a weeknight. I serve it with rice and steamed broccoli, and the whole family loves it. —Trisha Kruse, Eagle, Idaho TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings
Ingredients
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1/4 cup reduced-sodium chicken broth
1/4 cup sherry or additional reduced-sodium chicken broth
1/3 cup peach preserves
2 garlic cloves, thinly sliced
2 teaspoons minced fresh tarragon
1 tablespoon balsamic vinegar
Directions
1. Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in butter. Remove from the skillet and keep warm.
2. Add broth and sherry to the skillet, stirring to loosen browned bits from pan. Stir in the preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Stir in vinegar. Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a thermometer reads 165°. Yield: 4 servings.
http://www.tasteofhome.com/recipes/saucy-peach-balsamic-chicken?pmcode=DKSWPS_NL_070915_TOHH&_cmp=HealthyNL&_ebid=HealthyNL7/9/2015&_mid=52450&ehid=998F5E091251C764FC6CEF3437EBAB0C8165A10B
I throw this sweet-savory chicken dish together in no time on a weeknight. I serve it with rice and steamed broccoli, and the whole family loves it. —Trisha Kruse, Eagle, Idaho TOTAL TIME: Prep/Total Time: 30 min. YIELD:4 servings
Ingredients
4 boneless skinless chicken breast halves (4 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1/4 cup reduced-sodium chicken broth
1/4 cup sherry or additional reduced-sodium chicken broth
1/3 cup peach preserves
2 garlic cloves, thinly sliced
2 teaspoons minced fresh tarragon
1 tablespoon balsamic vinegar
Directions
1. Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in butter. Remove from the skillet and keep warm.
2. Add broth and sherry to the skillet, stirring to loosen browned bits from pan. Stir in the preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Stir in vinegar. Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a thermometer reads 165°. Yield: 4 servings.
http://www.tasteofhome.com/recipes/saucy-peach-balsamic-chicken?pmcode=DKSWPS_NL_070915_TOHH&_cmp=HealthyNL&_ebid=HealthyNL7/9/2015&_mid=52450&ehid=998F5E091251C764FC6CEF3437EBAB0C8165A10B