August is prime season for peaches in our area. If this receipie doesn’t make your mouth water, I can’t help you.
The ingredients are pretty basic, and it combines white wine, chicken and bacon. If you don’t carry fresh spices in the house, that may require a trip to the store. This is a one-pan meal, but you’ll have to grab a saucepan as well if you plan to serve it over rice or noodles, or with a side of potatoes.
INGREDIENTS
1 1/2 pounds boneless chicken breasts or thighs
2 tablespoons extra virgin olive oil
1 tablespoon fresh chopped rosemary
torn fresh basil
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 chicken broth
2 peaches, sliced
1 tablespoon honey
8 ounces fresh mozzarella
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. EAT!
