Prep 10 mins
Cook 15 mins
From Chatelaine Magazine.
- 1 tablespoon olive oil
- 4 boneless skinless chicken breasts
- 3 unpeeled peaches, cut into wedges
- 1 shallot, finely chopped
- 1⁄2 cup white wine or 1⁄2 cup dry vermouth
- 2 tablespoons grainy mustard or 1 tablespoon Dijon mustard
- 1⁄2 cup whipping cream or 1⁄2 cup sour cream
- 1⁄3 cup snipped chives or 1⁄3 cup snipped fresh dill
- Coat a large frying pan with oil and set over medium-high heat. Lightly sprinkle both sides of chicken with salt, then add to pan. Cook, turning occasionally, until golden and springy when pressed, 12 to 14 minutes in total. Remove to a pan.
- Meanwhile, prepare peaches and shallot. After removing chicken from pan, reduce heat to medium. Add wine, then scrap up and stir in any brown bits from pan bottom. Add peaches and shallot. Stir often, until peaches soften slightly and wine is reduced, 2 to 4 minutes.
- Stir in mustard, then whipping cream. Return chicken and any juices to pan and boil gently, uncovered, turning chicken occasionally until sauce thickens slightly and chicken is hot, 1 to 2 minutes. If using sour cream, add after the chicken is hot. Taste and add salt if needed.
- Sprinkle with chives or dill.
Very nice indeed, the peaches were fresh from the tree in the orchard - and I put the whole dinner together very easily and quickly too!! A beautiful presentation with peaches and the sauce and the snipped chives on top. A company worthy meal and one to serve on weeknights as well. Thank you!
I tried this recipe and we all loved it. I am not accustomed to cooking with wine so I wasn't sure if my fussy bunch would like it. We all agreed the sauce was different but GOOD! I served this over brown rice with a baby green salad with pecans, blue cheese, fruit and honey dijon dressing (similar to the one in Chatelaine this month). My husband could not stop sampling the sauce and my son said he felt like he was at a fancy French restaurant. For my family, I will make more sauce next time. Now I have something easy to make that will impress dinner guests.