"Juicy pan seared chicken seasoned with fresh rosemary. Simmered alongside caramelized shallots, burst cherry tomatoes, crushed garlic and sweet sliced peaches. Drizzled with hot honey, and finished with melty mozzarella. This is Summer in one pan."
Rosemary peach chicken with burst tomatoes and white wine pan sauce
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Prep time: 5mins
Cook time: 35mins
Serves or Makes: 2
Recipe Card
ingredients
- 2 chicken breasts
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 tablespoon fresh rosemary, chopped finely
- 2 tablespoons flour
- 3 tablespoons olive oil, divided
- 3 slices of prosciutto
- 1 quartered shallot
- 1/2 cup cherry tomatoes
- 3 cloves crushed garlic
- 1 peach, sliced
- 1/2 cup white wine
- 1/2 cup mozzarella pearls
- 1/4 cup chopped basil
- 1 burrata, ball
- 1/2 cup toasted breadcrumbs (optional)
- 1 tablespoon hot honey (regular honey is fine too!)
- 4 tablespoons butter
Method
Step 1
Season chicken breasts on both sides with salt and pepper. Drizzle with 1 tablespoon of olive oil.
Step 2
Sprinkle with rosemary on both sides, and then with flour. Toss to remove excess flour.
Step 3
Heat a cast iron or heavy bottomed oven safe skillet, and drop in slices of prosciutto to crisp. Remove from pan.
Step 4
Add remaining olive oil, and heat to shimmering.
Step 5
Add chicken breasts, and cook for 2-3 minutes per side on medium to golden brown.
Step 6
Add shallot, and tomatoes. (I like to pierce the tomatoes before adding, so they don't pop.) Add garlic and peaches. Allow to cook for 2-3 minutes until shallots begin to color and garlic softens.
Step 7
Add white wine, and butter slices... drizzle fruit with honey. Bring to a boil and reduce to simmer. Simmer for about 8-10 minutes to cook chicken through (just below 165º)
Step 8
Turn heat off stove, and add mozzarella pears, and chopped basil. Place under broiler for a few minutes, until peaches begin to bronze and cheese gets melty.
Step 9
Remove from pan, and add crisped prosciutto Top chicken with toasted breadcrumbs (if desired), and tear on some burrata before serving.