Yields 4 Servings
4 boneless skinless chicken breast halves (4 ounces each)
½ tsp. salt
¼ tsp. pepper
4 tbsp. O’Live A Little’s Rhubarb Extra Virgin Olive Oil
¼ cup reduced-sodium chicken broth
¼ cup sweet Riesling Wine
1 Large chopped fresh (ripe) peach with 2 tbsp of O’Live A Little Extra Virgin Olive Oil
2 garlic cloves, thinly sliced
3 Tablespoons minced fresh tarragon
1/3 Cup O’Live A Little’s Peach Dark or White Balsamic Vinegar
Method Of Prep
Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in the Rhubarb Olive Oil. Remove from the skillet and keep warm.
Add broth and wine to the skillet, stirring to loosen browned bits from pan. Stir in the peaches and olive oil, garlic and 1 ½ T of tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Stir in the peach vinegar. Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a meat thermometer reads 170°.
Sprinkle with the rest of the tarragon and serve over Green bamboo rice.
Fresh and Delish!!