05/29/2026
Peaches are on my mind as we enter the season. They are the best bought at the farmer's market because they are local and allowed to ripen on the tree.
I have a "go-to" recipe for fruity balsamic chicken, and with peaches coming on board, we can use them and our peach balsamic vinegar. The vinegar is featured and discounted at the enfuso booth during this Saturday's (May 30th) Orange Home Grown Farmers & Artisans Market, and I am sure peaches are available too!
Here's the recipe - the EZ way!
1. Pound your chicken breasts a bit to tenderize them.
2. Brown them in olive oil and set them aside.
3. Deglaze the hot pan with 1/2 cup water, 1/2 cup white wine, and 1/3 cup peach balsamic; bring to a full boil while stirring.
4. Reduce the heat and add back the chicken breasts with plenty of fresh peach slices.
5. Add salt and pepper to taste.
6. Cover and simmer on low until the chicken reaches 165 degrees in the center.
7. Serve the chicken drizzled with peaches, pan sauce, and extra drizzles of peach balsamic as needed.
Here's the recipe - the FANCY way!
You can add any or all of the following.
1. Cook onions in the pan with olive oil on low until caramelized before adding the liquids.
2. Add some diced fresh tomatoes and/or mushrooms to the pan when you add the fruit.
3. Top with fresh basil (cut chiffonade style) and/or roasted pine nuts when you serve.
What do you all think, EZ or FANCY?????