Saucy Peach Balsamic Chicken
4 boneless skinless chicken breast halves
1/2 tsp salt
1/4 tsp pepper
2 Tbsp Olive Oil
1/4 cup reduced-sodium chicken broth
1/4 cup sherry or additional chicken broth
1/3 cup peach preserves
2 garlic cloves, thinly sliced
2 tsp minced fresh tarragon
1 Tbsp balsamic vinegar
1. Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in olive oil. Remove from the skillet and keep warm.
2. Add broth and sherry to the skillet, stirring to loosen browned bits from pan. Stir in the preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered for 5 minutes, stirring occasionally. Stir in vinegar.
3.Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a meat thermometer reads 170 degrees.
4. I love to serve this with rice and steamed broccoli but it's so versatile that it would taste great with any other side dish too.
Be sure to check out Peas and Crayons for more healthy recipes!