
Ingredients:
2 T. Safflower Oil
1 Small Sweet Onion, sliced thinly
4 Sprigs Fresh Rosemary, stems removed, chopped
1 ½ t. Sea Salt
¼ t. Pepper
3 Peaches, pitted, sliced
1/3 cp. Honey (if your peaches are really ripe, use 1/4 cp. If your peaches are not very ripe use between 1/3 & 1/2 cup.)
¾ cp. Balsamic Vinegar
2 Large boneless, skinless Chicken Breasts
Directions:
- Preheat the oven to 375 degrees.
- In a large sauté pan, heat the safflower oil to medium/high. Add the onion, rosemary, salt and pepper, sautéing until the onion is translucent and soft, about 4-5 minutes. Add the peach slices to the pan and sauté with the onion for another 5 minutes. Add the honey and balsamic vinegar to the pan and bring to a simmer. Simmer for about 5 minutes, or until the sauce has reduced to a thick syrup. Do not reduce too long or the syrup will caramelize
- Place the chicken breasts in a lightly greased baking dish. Pour the peach/balsamic sauce over the chicken, spreading the peaches over the chicken evenly.
- Bake in preheated oven for 1 ½ hours, or until tender and cooked through.
- Remove from oven and pour the liquid in the baking dish into a small saucepan.
- Bring the liquid to a boil over high heat and let it boil down to a thick sauce, about 2-3 minutes.
- Pour the sauce back over the chicken, evenly coating.
- Serve & Enjoy.
*I served this with a sweet potato and a green bean, mushroom saute. For the green bean recipe, click HERE.
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