We’ve been buying the majority of our produce at the Saturday farmers market, which we have also been walking too. The walking part always seems like a good idea, until your walking home with 20 pounds of groceries and the sun has come out.
Last Saturday, it seemed like every booth we stopped at had a bounty of peaches to offer up, so of course we had to bring some home with us. SO, after my exhausting ride on Teade, and dying 2 horses worth of mane and tails, I started dinner, well….after a much needed shower of course!
Oh my, if you like peaches and chicken, you HAVE to give this recipe a try!
Saucy French Chicken with Peaches
1 tbsp Olive Oil
4 boneless, skinless chicken breasts
Generous pinches of salt
3 unpeeled peaches, cut into wedges
1 shallot, finely chopped
1/2 cup white wine
2 tbsp grainy mustard or 1 tbsp Dijon mustard
1/2 cup whipping cream or sour cream
1/3 cup snipped chives or fresh dill
1. 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 t0 14 minutes. Remove to a plate.
2. Meanwhile, prepare peaches and shallot. After removing chicken from pan, reduce heat to medium. Add wine, then scrape 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.
3. Stir in mustard, then whipping cream. Return chicken and any juices to pan and boil gently, uncovered, turning the chicken occasionally until the 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 sprigs of fresh dill. Amazing with brown rice and fresh peas, also from the market.
Source: Chatelaine Magazine, August 2008