Ingredients
- 1 tbsp Meyer Lemon Olive Oil
- kosher salt to taste
- freshly ground black pepper to taste
- 2 cloves garlic minced
- 1 shallot chopped
- 4 large peaches sliced
- 1/4 cup Peach White Balsamic Reduction
- 1/3 cup fresh basil leaves
- Boneless, skinless chicken breasts (2 medium breasts, or 4 small thighs.)
Instructions
- In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate.
- Add garlic and shallot to skillet and cook 2 minutes. Add peaches and cook until softened, 5 minutes more. Pour in balsamic vinegar and simmer until slightly reduced, 2 minutes, then stir in basil.
- Serve chicken with balsamic peaches.