4 boneless skinless chicken breast halves (4 oz. each)
1/2 tsp. salt
1/2 tsp. pepper
2 Tbsp. butter
1/4 cup reduced-sodium chicken broth
1/4 cup sherry or additional reduced-sodium chicken broth
1/3 cup peach preserves
2 garlic cloves, thinly sliced
2 tsp. minced fresh tarragon
1 Tbsp. balsamic vinegar
Sprinkle chicken with salt and pepper. In a large skillet, brown chicken on both sides in butter. Remove from the skillet and keep warm.
Add broth and sherry to skillet, stirring to loosen browned bits from pan. Stir in the preserves, garlic and tarragon. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes, stirring occasionally. Stir in vinegar. Return chicken to the skillet; cover and cook over medium heat for 8-10 minutes or until a meat thermometer reads 170 degrees.
*This recipe comes from the June/July 2011 edition of Simple & Delicious.*