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Saucy Peach-Balsamic Chicken

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°.

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.

Reviews

Average Rating: 4.933333
  • suefalk
    Jul 30, 2018
    Fantastic, and so easy! A great work-week dish. The sauce was delicious over rice, so I may double up on that next time.
  • Mboehm90
    Jul 24, 2018
    Delicious!! Definitely wil be making again!
  • lurky27
    Jul 19, 2016

    Great flavor! Definitely worth making!

    - Theresa

  • flipperpie
    May 28, 2016

    Made this for dinner this evening. Must agree with someone who said this was restaurant quality. It was easy, fast and delicious.

    Only change I made was to thicken the sauce a bit with cornstarch. Can't wait to try it with orange marmalade. Definitely a keeper.

  • Rprew
    Feb 8, 2016

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

  • KristineChayes
    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!

  • annrms
    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.

  • ckbray
    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.

  • Ceege
    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

  • AnglerAl
    Jan 6, 2013

    It's a great standby as it's quick and easy. The taste is fantastic, and I've experimented with different fruits with great results. Orange or pineapple are every bit as good as the original.

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