ROSEMARY PEACH CHICKEN IN A WHITE WINE PAN SAUCE

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I decided to make this recipe on a whim towards the end of last week. Fresh peaches were sent to me from Frog Hollow Farms out in California, and oh my gosh, they were so delicious. I knew I needed to make a couple of recipes with them before we headed out of town and first up was this chicken.

The chicken gets seasoned with rosemary and lemon zest, and then cooked up in the bacon fat from the crispy bacon. Thus adding an insane amount of flavor without adding extra ingredients. Love that.

ROSEMARY PEACH CHICKEN IN A WHITE WINE PAN SAUCE RECIPE
The chicken gets seasoned with rosemary and lemon zest, and then cooked up in the bacon fat from the crispy bacon. Thus adding an insane amount of flavor without adding extra ingredients. Love that.



INGREDIENTS

• 1 1/2 pounds boneless chicken breasts or thighs
• 2 tablespoons extra virgin olive oil
• 1 tablespoon fresh chopped rosemary
• zest of 1 lemon
• kosher salt and pepper
• 1/4 cup all-purpose flour
• 4 slices thick cut bacon, chopped
• 3/4 cup dry white wine
• 1 cup low-sodium chicken broth
• 2 peaches, sliced
• 1 tablespoon honey
• 8 ounces fresh mozzarella, torn
• fresh basil

INSTRUCTIONS

1. Preheat the oven to 425 degrees F.
2. Rub the chicken all over with olive oil, rosemary, lemon zest, and season generously with salt and pepper. Sprinkle the flour evenly over the chicken and toss to coat, adding more flour if needed to cover the chicken.
3. Heat a large oven safe skillet over medium high heat and cook the bacon until crisp. Remove the bacon from the pan and drain onto paper towels.
4. Add the chicken to the pan and sear on both sides until golden, about 5 minutes per side. Reduce the heat to medium low and pour in the wine and chicken broth. Simmer the chicken for 10-15 minutes until cooked through. Add the bacon back to the skillet. Arrange the peaches and mozzarella evenly around the chicken and drizzle the honey over the peaches. Transfer the skillet to the oven and roast for 5 minutes or until the peaches are just charred and the cheese has melted.
5. Serve the chicken topped with peaches and drizzle over any pan sauce and top with basil. 

Recipe Adapted : rosemary peach chicken in a white wine pan sauce @ halfbakedharvest