Peaches are in season now. While the ‘free stones’ don’t usually arrive until August, the yellow and white clings are sweet and juicy and any will work in this recipe. It’s my personal ‘go to’ for summer chicken breast when I want a fruit and chicken combination.
Easy and yummy – with brown or jasmine rice, asparagus or green beans…maybe a nice, chilled white wine…care to join me?
Chicken & Peach Sauce
- 4 Tbsp. unsalted butter, divided
- salt & pepper
- 2 half skinless, boneless chicken breasts
- 1 c chicken stock (or broth), divided
- 1/4 c minced onion
- 2Tbsp. fresh lemon juice, divided
- 2 medium, firm peaches, pitted and sliced
- 1/4 c sugar
- 1/4 tsp. paprika
In a wide, heavy skillet, heat 2 Tbsp. butter. Salt and pepper the chicken breasts and brown them on both sides. Add 1/2 cup chicken stock and simmer 20 minutes.
Sauté the onion in 4 tsp. butter. Sprinkle it with 4 tsp. lemon juice and let it stand. Do not overcook the onion – about a minute or so is enough.
In the remaining 2 tsp. butter, sauté the peach slices. Cook until golden. Deglaze the pan with the remaining chicken stock. Add the onion, peach and a mixture of remaining sugar and lemon juice. Sprinkle with paprika, cover and simmer 20 minutes.