Description
Tender chicken breasts bathed in a vibrant, velvety sauce blending ripe peaches, zesty Dijon mustard, and a halal-friendly cream base. A sweet-savory masterpiece for any occasion.
Ingredients
5 Boneless Skinless Chicken Breasts
1 Tablespoon Light Whipped Butter (non-alcoholic)
1 Tablespan Olive Oil
1 Large Onion (diced)
1/3 Cup Unsweetened Grape Juice (substitute for white wine)
1 Tablespoon Grainy Dijon Mustard
1 Teaspoon Pure Maple Syrup
3 Large Ripe Peaches (sliced and/or chopped)
1 Cup Fat-Free Half and Half
Salt and Freshly Ground Black Pepper (to taste)
Fresh Thyme Sprigs (optional, for garnish)
Instructions
Preheat oven to 375°F (190°C). Pat chicken dry and season with salt/pepper.
Heat olive oil in a skillet over medium heat; cook onions until translucent.
Add chicken and cook 4-5 minutes per side until golden.
Pour in grape juice and dijon mustard, stirring to scrape pan juices.
Stir in sliced peaches and maple syrup; simmer 2-3 minutes.
Reduce heat, stir in half and half and butter until sauce thickens.
Transfer chicken to oven; bake 10-15 minutes until fully cooked.
Garnish with thyme and serve with sauce.
Notes
Substitute unsweetened grape juice for wine to maintain halal compliance.
Use frozen peaches at a 3 cups (thawed) if unavailable fresh.
Sauce stores up to 3 days refrigerated; reheat gently with a splash of water/broth.