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Peach Chicken
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Ingredients
0 of 17 gathered
Step by step
Method
8 steps
- 1
Whisk the broth, balsamic vinegar, bouillon, honey, cornstarch, Worcestershire sauce, mustard powder, thyme, basil, and onion powder. Set it aside. Let the burrata sit at room temperature for about 30 minutes.
- 2
Slice each chicken breast in half lengthwise to make thinner pieces. Cover and pound to ½ inch thick, then pat dry. Season both sides with salt, pepper, and Italian seasoning.
- 3
Heat the olive oil in a large skillet over medium-high heat. Sear the chicken in batches for about 4 minutes per side, until golden and nearly cooked through. Transfer it to a plate.
- 4
Turn off the heat and add the wine. Scrape the browned bits from the skillet, then return the heat to medium. Add the garlic and let it bubble gently until the liquid is reduced by half, about 4 minutes.
- 5
Add the butter and let it melt. Stir in the sauce mixture, bring it to a boil, and cook until it thickens enough to coat a spoon.
- 6
Lower the heat to medium-low and add the peaches. Cook for about 4 minutes, until softened but not falling apart.
- 7
Return the chicken and spoon sauce over it. Simmer about 2 minutes, until the chicken reaches 165°F and is hot through.
- 8
Arrange burrata on serving plates with the chicken and peaches. Spoon over the sauce and finish with the honey-glazed almonds or pecans.