Peachy Chicken
A unique pairing that’s restaurant quality!
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Equipment List
- 12 inch saute pan
- Tongs
- Spatula
- Plate
Ingredients
- 5 chicken breast halves- or chicken thighs
- 1 Tbsp butter
- 1 Tbsp olive oil
- 1 medium sweet onion- sliced
- 1/2 c white wine
- 1 Tbsp coarse mustard
- 1 Tbsp maple syrup
- 2 c peaches- seeded and sliced
- 1 c heavy cream
- to taste salt and pepper
- 1 leaf sage
- 4 sprigs thyme- scrape leaves & discard stems
- as needed water
Preparation Instructions
- Season chicken with salt and pepper
- Seed and slice peaches
- Peel and slice onion
Cooking Instructions
- Preheat to 239°F
- Add 1 Tbsp butter and 1 Tbsp olive oil to pan
- Add 5 chicken breast halves to pan
- Stir ingredients
- Flip ingredients
- Stir ingredients
- Flip ingredients
- Remove chicken and let rest
- Add more fat if needed
- Add 1 medium sweet onion to pan
- Stir ingredients
- Add 2 c peaches to pan
- Stir ingredients
- Allow peaches to caramelize
- Add to taste salt and pepper to pan
- Add more fat if needed
- Add 1/2 c white wine to pan
- Deglaze pan
- Add 1 Tbsp maple syrup and 1 Tbsp coarse mustard to pan
- Add 1 c heavy cream to pan
- Reduce slightly
- Add 1 leaf sage to pan
- Add 4 sprigs thyme to pan
- Stir ingredients
- Note: Internal temperature of chicken breasts should reach 165 degrees Fahrenheit
- Add as needed water to pan
- Remove from heat and plate
Finishing Instructions
- Serve with rice and side salad