Saucy Peach Balsamic Chicken

When Scott and I first got married (almost 3 years ago!) the only things I really knew how to cook were pasta and chicken tacos.  I wanted to start learning to cook yummy dinners but I wanted to start slowly with easy recipes.  Scott's grandma gave me this chicken recipe and it was one of the first recipes I tried that was so easy and super delicious.  I love the sweet and savory combination of the peachs with balsamic vinegar.  This is a perfect recipe to make when you need something that everyone will love but can be thrown together quickly.  Try this for dinner tonight!

Saucy Peach Balsamic Chicken

Ingredients:

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

Instructions:

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!