- 10 minutes
- 20 minutes
- 6 to 8 servings
Nothing says the South like peaches and chicken. This dish is the perfect combination of savory and sweet. Great with tea!
- Pre-heat oven to 400°F. Heat oil in a large skillet over medium-high heat. Season chicken breasts with salt and pepper then dredge in flour (discard any leftover flour). Sauté chicken until golden on both sides, but not cooked through (about 5 minutes per side). Place golden chicken onto a baking try and place into oven to finish cooking.
- Using the same large skillet, reduce heat to medium and add more oil (1 to 2 tablespoons), add in shallots and garlic. Sauté for 2 minutes, until shallots soften. Add in peaches, chicken broth and apple juice. Bring to a simmer and cook 2 minutes.
- Add chicken breasts and sage back into the pan. Turn chicken to coat both sides, cover with lid cracked and simmer gently for 5 minutes. Taste sauce and season with more salt if needed.
- Serve with wild rice or quinoa.