Chicken Breasts With Peaches And Champagne Sauce
Peaches aren't just for dessert! Try this yummy, combo of boneless breasts and peaches. The Champagne sauce is light and flavorful.
Serves: 6
Ingredients
3 cups ripe peaches (about 4 medium-sized) peeled and sliced
9 tablespoons fresh lemon juice
3 whole chicken breasts (about 3 pounds), skinned, boned, halved
Sea salt and freshly ground white pepper to taste
3/4 teaspoon paprika
3 tablespoons vegetable oil, divided
6 tablespoons unsalted butter, divided
3/4 cup chicken stock
3/4 cup brut Champagne
1 1/2 cups finely chopped shallots
Method
- Toss sliced peaches with lemon juice to keep them from turning brown and set aside.
- In a saute pan over medium high heat, melt 3 tablespoons butter with 2 tablespoons vegetable oil. Add the chicken, sprinkle with salt, pepper and paprika, and saute for 2-3 minutes on each side. Do not overcook. Remove to a platter and set aside.
- Drain the peach slices. Add to the pan and saute for about 2 minutes. Remove to the platter with the chicken. Cover to keep warm.
- Add 1 tablespoon oil to the pan. Add the shallots. Cook until they become translucent. Continue cooking further until they caramelize. Deglaze the pan with Champagne. Use a wooden spoon to scrape up any brown bits that have stuck to the pan.
- Reduce liquid to almost a syrup. Add the chicken stock cook until liquid is reduced by almost two-thirds. Whisk in remaining 3 tablespoons butter, one at a time. When the sauce is slightly thickened, return the chicken and peaches to the pan and heat through for about 2-3 minutes.
- Remove chicken to the warm platter. Top with peaches. Serve sauce separately. [If you are serving the plates, begin by putting a little sauce on each plate. Put a chicken breast on top and surround with peach slices.]
