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Saucy Peach-Balsamic Chicken

 Saucy Peach-Balsamic Chicken
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
4 ServingsPrep/Total Time: 30 min.


  • 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


  • Sprinkle chicken with salt and pepper. In a large skillet, brown
  • chicken on both sides in butter. Remove from the skillet and keep
  • warm.
  • 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.
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,

2 of 2

Saucy Peach-Balsamic Chicken (continued)

Nutritional Facts: 19 g carbohydrate, trace fiber, 23 g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.