Pesto Peach Chicken with Burrata

Easy enough for a weeknight dinner, elegant enough for a dinner party. Use nectarines in place of peaches if you want. I like using chicken tenders for the ease and perfect portion size.

1 egg, beaten
1⁄4 c all-purpose flour, or use a gluten free blend
2 T minced fresh rosemary
4 boneless, skinless chicken breasts or 12 chicken tenders
Kosher salt and black pepper
4 T unsalted butter (or ghee)
4 T olive oil
1⁄2 c dry white wine
3 T lemon juice
2-3 peaches or nectarines, sliced
2 T honey
Pinch red pepper flakes
8 oz burrata cheese
1⁄3 c basil pesto, homemade or store bought
1⁄4 c fresh basil leaves, torn

Preheat the broiler. Place the beaten egg in a large shallow bowl, like a pie plate. Place flour, rosemary, 1⁄2 teaspoon salt and 1⁄2 teaspoon pepper in another large shallow bowl.

Season the chicken on both sides with salt and pepper. Dip chicken in the egg then dredge in the flour, tossing to coat. Place chicken on a platter or sheet pan and continue until all chicken is dredged. In a large oven-safe skillet, heat 2 tablespoons butter and 3 tablespoons olive oil over medium heat. When hot, add the chicken and cook until the bottom side is golden, about 3-4 minutes (adjust cooking time down if you are using tenders as they will cook faster). Work in batches if necessary. Turn chicken pieces over. Add remaining 2 tablespoons of butter, swirl the pan and baste the chicken with the butter. Cook for another 4-5 minutes.

Add the wine and lemon juice. Lower heat to a simmer and reduce liquid for 5 minutes. Remove pan from the heat and nestle peaches among the chicken. Drizzle peaches with honey, a little salt, and red pepper flakes. Place the pan under the broiler for 1-2 minutes until the peaches soften slightly.

Break up the burrata over the contents of the skillet and spoon pesto over. Top with fresh basil.