Saucy Peach-Balsamic Chicken
- 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
- 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°.
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.
Jul 30, 2018Fantastic, and so easy! A great work-week dish. The sauce was delicious over rice, so I may double up on that next time.
Jul 24, 2018Delicious!! Definitely wil be making again!
Jul 19, 2016
Great flavor! Definitely worth making!
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.
Feb 8, 2016
This was really flavorful and quick enough for a weeknight meal. Will definitely make again!
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!
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.
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.
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
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.