Ingredients
Scale
- 2 large boneless skinless chicken breasts
- 2 teaspoons Italian seasoning
- Salt and black pepper to taste
- 1-2 tablespoons olive oil
- 1/2 cup white grape juice
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- 2-3 fresh peaches, pitted and sliced
- 8 oz. Burrata cheese
- 3/4 cup honey glazed almonds
- 3/4 cup chicken broth
- 1/2 cup balsamic vinegar
- 1/2 chicken bouillon cube
- 2 tablespoons honey
- 1 tablespoon cornstarch
- 1 teaspoon Worcestershire sauce
- 1 teaspoon mustard powder
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried basil
- 1/2 teaspoon onion powder
Instructions
- Whisk the chicken broth, balsamic vinegar, bouillon, honey, cornstarch, Worcestershire, mustard powder, thyme, basil, and onion powder in a small bowl until smooth.
- Slice chicken breasts into thin fillets, pound to 1/2-inch thickness, and season with salt, pepper, and Italian seasoning.
- Sear chicken in olive oil over medium-high heat for 4 minutes per side until golden; remove and set aside.
- Deglaze the pan with white grape juice, scraping up brown bits.
- Add garlic to the skillet and sauté for 4 minutes until fragrant and liquid reduces by half.
- Add the sauce mixture and butter to the skillet, simmering until thickened.
- Return chicken to the skillet to coat with sauce, then add fresh peach slices.
- Serve the chicken topped with torn burrata cheese and honey-glazed almonds.
Notes
- Ensure the chicken is pounded to an even thickness to guarantee consistent cooking.
- Use room temperature burrata for the creamiest texture upon serving.
- If peaches are not fully ripe, sear them for an extra minute in the sauce to soften.
- Prep Time: 15
- Cook Time: 25
- Category: Skillet Chicken
- Method: Stovetop
- Cuisine: Contemporary