Saucy French Chicken With Peaches

"From Chatelaine Magazine."
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  • 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.

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  1. While trying to put together a Bastille Day dinner, I found this recipe. It was an instant hit with the foodies who were there, if dipping their fingers in the sauce to lick up more is any indication. I followed the directions pretty much as written, using whipping cream. Also, with large chicken breasts, I cut them in 2-3 pieces each. It's definitely a keeper!
  2. Delicious, quick and easy. Doesn't heat up the kitchen making it a perfect summer dish.
  3. 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!
  4. 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.
  5. Yummy yum! This was so tasty. I had already cut up my chicken into pieces, so I made it more of a stir fry. I used Dijon mustard and fat-free sour cream. Since I used sour cream, I added a pinch of sweetener to undo the sour. Topped with chives and served over rice. Delicious!


Canadian girl that loves to cook for herself and for everyone around her!! I always enjoyed cooking but more so since I started taking better care of myself by eating healthier food (I am a Weight Watchers Lifetime member!). I still love my chocolate though! <img src=""> <img src="" border="0" alt="Photobucket"> <img src="" border="0" alt="Photobucket"> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src=""> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photo Sharing and Video Hosting at Photobucket"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src="" border="0" alt="Photobucket - Video and Image Hosting"> <img src=""> <img src=""> <img src="">
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