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Chicken with Peaches and Cream Sauce




Source of Recipe


Internet


List of Ingredients




3 whole chicken breasts, halved, boned and skinned
Salt and Pepper
1 Tbsp. butter or margarine
1 Tbsp. oil
¼ cup dry white wine or chicken broth
1 Tbsp. orange marmalade (optional)
¼ tsp. crumbled dried tarragon
1 16 oz. can peach slices
¼ c. heavy cream or half-and-half


Recipe



Lightly season chicken with salt and pepper.
Melt butter in a large frying pan; add oil and lightly brown chicken in hot fat.
Combine wine, marmalade and tarragon; add to pan.
Cover pan, reduce heat and simmer for 10-12 minutes.
Add peach slices and cook 5-8 minutes more, until chicken in cooked through, (don’t overcook). Using a slotted spoon, remove chicken and peaches to a serving dish; keep warm.
Add cream to liquid in pan and bring to a boil. Cook and stir until sauce is reduced and slightly thickened.
Season with salt and pepper to taste.
Pour sauce over chicken and peaches.