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Home Recipes Ingredients Meat & Poultry Chicken

Saucy Peach-Balsamic Chicken

Name: Saucy Peach-Balsamic Chicken
Prep time: 20 min
Cook time: 10 min
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

13 reviews

Test Kitchen Approved

Total Time

Prep/Total Time: 30 min.

Makes

4 servings

Updated: Aug. 26, 2023

I throw this sweet and savory chicken dish together in no time on a weeknight. With a side of broccoli and rice, it's a healthy meal that my whole family enjoys. —Trisha Kruse, Eagle, Idaho

Saucy Peach-Balsamic Chicken Recipe photo by Taste of Home

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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

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 preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes, stirring occasionally. Stir in vinegar. Return chicken to the skillet; cover and cook over medium heat 8-10 minutes or until a thermometer reads 165°.

Nutrition Facts

1 chicken breast half with 1 tablespoon sauce: 249 calories, 8g fat (4g saturated fat), 78mg cholesterol, 427mg sodium, 19g carbohydrate (17g sugars, 0 fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1-1/2 fat, 1 starch.

Saucy Peach-Balsamic Chicken

Ingredients

Directions

Nutrition Facts

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