This recipe is one of my favorites. At the end of last summer I had beautiful sage and rosemary plants growing in my herb garden and wanted to make something for dinner that would highlight these flavors. Especially the sage because I LOVE sage! This is one of my favorites because it will literally take you only 30 minutes, has simple ingredients, the chicken is super tender, and its so easy to entertain with. I served it with jasmine rice.
I actually made this dish over a week ago. Those of you that have been following may have noticed I’ve been out of commission these past few days. I came down with an awful flu and haven’t been able to get to the computer. I’m still not 100%, so I haven’t been cooking (or eating :/) either. Luckily, I have a few dishes that I haven’t posted yet that will allow me to post for the next few days!
Herb & Peach Glazed Chicken
recipe by Sabrina W. for eat.drink.and be merry.
yields 4 servings
4 boneless chicken breasts, marinaded up to overnight in 1 cup balsamic vinaigrette
1 jar peach preserves
2 shallots, finely diced
2 tablespoons fresh sage, chopped
2 tablespoons fresh rosemary, chopped
1 1/4 cup balsamic vinaigrette, (1 cup for marinade, 1/4 cup for sauce)
olive oil
Preheat oven to 375 degrees.
Coat a baking pan with non-stick spray and place chicken and marinade in pan. Cover with foil and cook for 20 to 25 minutes. Meanwhile, drizzle olive oil in a skillet and heat over med-hi heat. Add shallots and saute until they become tender. About 2-4 minutes. Add peach preserves and balsamic vinaigrette and stir. Lower heat and simmer for about 3 minutes until blended. Add fresh herbs and continue to simmer on low heat covered. Once chicken is done, add them to skillet and simmer for about 5 minutes. Serve with rice or your favorite side! You could even add frozen peaches to the sauce. I’ve done so when I’ve had them on hand. They make it just a little more fancier!
