Ingredients
4 boneless skinless chicken breast halves (4 ounces each)1/2 teaspoon salt1/4 teaspoon pepper2 tablespoons butter1/4 cup reduced-sodium chicken broth1/4 cup sherry or additional reduced-sodium chicken broth1/3 cup peach preserves2 garlic cloves, thinly sliced2 teaspoons minced fresh tarragon1 tablespoon balsamic vinegar
Preparation
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 the 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 thermometer reads 165°.
