Creamy Peach Chicken Skillet

This is a dish that I make most often when the peaches are ripe and super sweet. You can also use frozen-thawed peaches as well. I do this during the colder months when ripe peaches aren’t available. This meal is something I pull out when the weather starts to warm up and it reminds me that warmer months are coming and I can not wait. I am a warm-weather woman and I love being outside in the fresh air. Most of the time it is walking the pups, messing with the garden, or just chilling on the porch. This dish is spring and summer in a skillet to me. lol. It is absolutely delicious.

Let me show you how to make it.

INGREDIENTS:

4 Chicken breasts- boneless and skinless
2 Cloves of Garlic – minced
1 tbsp. Butter
1 tbsp. Olive Oil
1 Onion – diced
1/3 cup. Chicken broth
1 tbsp of Maple Syrup Or Honey
1 tbsp. Grainy or stone-ground mustard
2 peaches- thinly sliced ( or 3/4 of a small bag of frozen peaches)
1 cup. Cream
Salt and Pepper
1/2 tsp. Thyme
1/2 tsp. Parsley
1/4 cup. Toasted Pecans
Rice for serving

DIRECTIONS:

1. In a dry skillet over medium-low heat add the pecans and stir until they become fragrant and slightly toasted. This should take about 3 or 4 minutes. Remove them to a plate to cool.
2. Core the peaches ( if using fresh) and thinly slice them and put them in a bowl and set aside.
3. In a large skillet over medium-low heat add the butter and oil.
4. Season the chicken on both sides with salt and pepper.
5. When the pan is hot add the chicken and cook for about 5 minutes per side or until cooked through. Remove to a plate.
6. Add the onions to the pan with a bit of salt and pepper. Stir to combine. Cook until the onions are tender and translucent. Add the garlic and cook for about 30 seconds or until fragrant.
7. Add the chicken broth and scrape up any bits on the bottom of the pan.
8. Add the cream, honey, thyme, parsley, mustard, parsley, and peaches. Stir to combine well. Adjust the seasoning to taste. Cook for about 5 minutes or until thickened and coats the back of a spoon.
9. Add the chicken back in and move the chicken around to coat the chicken in the sauce. Top with the toasted pecans on top and serve.

• Serve as desired. I like to serve this with rice but mashed potatoes are really good with this as well.
• Serve with your favorite side dish or vegetables.
• Don’t like pecans? substitute the pecans for either walnuts or slivered almonds.