Peach Chicken

I don't typically like mixing fruit with a savory dish, but this recipe from Eating Well looked interesting enough to try. It turned out really good. I think what really made the dish was the shallots, so don't skimp! Between the shallots, peaches, and white wine, the flavors really melded well. The only problem I had was that while cooking I realized that I didn't have tarragon. Oops! I didn't want to omit herbs altogether but I wasn't sure which other herb would compliment the flavors. I ended up adding just a pinch of dried mint. It wasn't enough to give off a strong mint flavor but what I did taste was pretty good. I would definitely get the tarragon if I make it again.

Ingredients

• 1 pound boneless, skinless chicken breasts (I actually used tenders)
• 3/4 teaspoon salt, divided
• 1/4 teaspoon freshly ground pepper
• 1 tablespoon canola oil
• 3/4 cup dry white wine
• 1 medium shallot, minced
• 4 fresh peaches, pitted and chopped
• 2 tablespoons apricot or peach preserves
• Pinch of mint (Next time I'll follow the original recipe which called for 2 teaspoons chopped fresh tarragon , or 1/2 teaspoon dried)

Directions

1. Sprinkle chicken with 1/4 teaspoon salt and pepper.
2. Heat oil in a large skillet over medium heat. Add the chicken and cook until browned and no longer pink in the center, 3 to 5 minutes per side. Transfer to a plate, cover and keep warm.
3. Off the heat, add wine and shallot to the pan. Return to medium heat and cook, scraping up any browned bits, until slightly reduced, about 3 minutes. Add peaches and cook until the fruit begins to break down, 2 to 3 minutes. Stir in preserves, herbs, and the remaining 1/2 teaspoon salt. Return the chicken to the pan and cook until heated through, 1 to 2 minutes. Serve the chicken with the sauce.

Source: Adapted from Eating Well