Wednesday, July 22, 2020

What's Cooking Wednesday: Peach Chicken

I found a recipe on Half Baked Harvest that sounded so good so I decided to tweak it. And, according to my husband, this is "the best thing you've ever found on the internet" so let's just call that a win. 

Peach White Wine Chicken

3 chicken breasts, cut in half thin to be thin cutlets
4 TBLS olive oil 
2 TBLS fresh rosemary, chopped
1/4 cup flour
2 TBLS lemon juice (I cheated and used the bottled stuff in my fridge)
6 slices bacon, chopped
1 1/2 cups white wine, I used Sauvignon Blanc
2 TBLS honey
3 peaches (slice and peel, I didn't peel and wish I had)
fresh basil leaves, torn
6-8 ounces fresh mozzarella

Preheat over to 450. 

Place chicken cutlets in a large ziploc bag with the lemon juice, olive oil, rosemary, and some salt and pepper. Shake it up and let it sit. 

Take a large oven-safe skillet and cook the bacon in it. Make sure it's crispy. Drain the bacon on a paper towel but don't pour out the grease, you're cooking the chicken in it!
 Take each piece of chicken out and gently toss with flour to coat them. Then put each cutlet in the bacon grease pan to cook, roughly 6-8 minutes each side. Make sure they brown BEFORE you flip it. 

Remove the chicken and add in the white wine plus 1/4 to 1/3 cup of water depending on how much you want to dilute the wine. Stir to pick up the chicken bits from the bottom of the pan for 1-2 minutes then add the chicken back in. Let it simmer for about 5 minutes. 

Add in the bacon then put the cut peaches and chunked or torn fresh mozz into the pan. Drizzles the honey over the pan. Place the skillet in the over for 8-10 minutes or until the mozz melts and bubbles and the peaches show signs of carmelization. 

Take it out of the oven and enjoy. We served it over rice but I wish I had some crusty bread to eat alongside it because the sauce is SO GOOD!

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