If your peaches are still a bit under ripe when you get home, put them in a paper bag with a banana, they will soften up in no time. This dish is best when peaches are at their peak. Substitute with the best frozen peach slices without syrup you can find.
Serves 4
4 boneless skinless chicken breasts
1 teaspoon/5ml sea salt
1 teaspoon/5ml black pepper
1/4 cup/59ml all purpose GF flour, corn starch, potato starch or rice flour
1 tablespoon/15ml olive oil
4 peaches, stoned and sliced into eighths (or bite sized pieces)
1 branch fresh rosemary, leaves removed and minced
3 ounces/85g brandy
1/3 cup/89ml chicken stock
2 tablespoons/30ml rice cream cheese
Season chicken with salt and pepper on both sides. Place flour in a plate or a large plastic bag. Coat chicken with flour, shaking off excess. Heat large skillet over medium high heat. Add oil letting it heat for 15 – 30 seconds swirling it around the pan to coat. Saute the chicken 4 minutes each side. Remove chicken from the pan. Add brandy, stock, rosemary and peach slices. Cook for 2 – 3 minutes. Add cream cheese, stirring to combine cooking for another 1-2 minutes to thicken the sauce. Return chicken to pan to heat through.
Serve with rice and carrots.
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