Butter & Peach Chicken Skillet
PREP TIME: 10 minutes COOK TIME: 20 minutes SERVES: 4
INGREDIENTS:
2 tbsp BUTTER OLIVE OIL
2 tbsp PEACH BALSAMIC VINEGAR
1½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces
2 ripe peaches, sliced
2 tsp THE ZESTY LEAF
1½ tsp SMOKED SWEET PAPRIKA
1 tsp kosher salt
¾ tsp COARSE BLACK PEPPER
2 tbsp chicken broth
Fresh basil, for garnish (optional)
PAIRS PERFECTLY WITH:
MANGO OASIS iced tea
DIRECTIONS:
Season the chicken generously with THE ZESTY LEAF, SMOKED SWEET PAPRIKA, kosher salt, and COARSE BLACK PEPPER. Let stand 10–15 minutes before cooking.
Heat BUTTER OLIVE OIL in a large skillet over medium-high heat.
Cook chicken 5–7 minutes until golden and cooked through. Remove to a plate.
Add peaches to the skillet and cook 2–3 minutes until lightly caramelized.
Stir in PEACH BALSAMIC VINEGAR and chicken broth, scraping up any browned bits.
Return the chicken to the pan and toss until coated in the glaze, about 2 minutes.
Garnish with fresh basil if desired and serve over rice, mashed potatoes, or crusty bread.