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Saucy Peach-Balsamic Chicken Recipe
Saucy Peach-Balsamic Chicken Recipe photo by Taste of Home

Saucy Peach-Balsamic Chicken Recipe

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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.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 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

Nutritional Facts

1 chicken breast half with 1 tablespoon sauce equals 249 calories, 8 g fat (4 g saturated fat), 78 mg cholesterol, 427 mg sodium, 19 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch

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.
Originally published as Saucy Peach-Balsamic Chicken in Simple & Delicious June/July 2011, p18

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.


Reviews for Saucy Peach-Balsamic Chicken

AVERAGE RATING
(8)
RATING DISTRIBUTION
5 Star
 (7)
4 Star
 (1)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Feb. 8, 2016

"This was really flavorful and quick enough for a weeknight meal. Will definitely make again!"

MY REVIEW
Reviewed Jan. 13, 2016

"My husband loved this! I used chicken thighs with skins (he likes those) and, not having peach preserves, I used a can of Solo apricot filling. I doubled the recipe & froze servings for my sons, who don't live at home. Served over wild rice - a very tasty recipe!"

MY REVIEW
Reviewed Sep. 17, 2015

"This is a great tasting recipe! I cut the chicken into thick slices and increased the sauce by half. When DH tested the sauce, he put in a little crushed red pepper to get that sweet/sour/hot balance."

MY REVIEW
Reviewed Jun. 23, 2015

"This was a wonderful restaurant worthy dish. I LOVED it. Mine looked much better than the picture. I didn't have the peach preserves so I used apricot and crushed the garlic which provides a much stronger garlic flavor. I also added 1 Tablespoon of flour to the sauce to thicken it. I will definitely make this again. Even my very picky teenage son liked it. Great over rice."

MY REVIEW
Reviewed Feb. 5, 2015

"Would this be as good using a pork tenderloin? I think it would make a wonderful entree for dinner guests. Any ideas or suggestions? Thanks"

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