Chicken Breasts with Quandong or Peaches

Recipe

• 4 Chicken breasts (boneless and skinless)
• 2 Australian quandongs (or peaches), peeled, pitted and sliced into 12 wedges
• 4T Unsalted butter
• ¼ lb. Australian warrigal greens (or sorrel, washed, with leaves torn off stems)
• 1 Medium sized red onion, peeled and thinly sliced
• ½ C Chicken stock
• Australian mountain pepper (or ground black pepper) and salt to taste

Put 2 tablespoons of butter into a nonstick pan and turn the heat to medium. When the butter begins to melt, swirl it around the pan; when it begins to brown, add the chicken. Brown on each side for a few minutes and then place them on a plate.

Add the onion to the pan and cook until soft. Add the chicken stock and cook for a minute more while stirring. Return the chicken to the pan, reduce the heat to medium-low and cook, covered, for about 5 minutes. Uncover, then add the Australian lemon myrtle (or sorrel), then stir and cover again. Cook for about 5 more minutes, until the sorrel dissolves into the onions and liquid. Set aside.

Put the remaining 2 tablespoons of butter into a clean nonstick pan and turn the heat to medium. When the butter melts, slip the quandong slices (or peach slices) into the pan, and sauté until they are soft, but not mushy.

To serve, place the chicken breast on a plate, arrange the peaches around the meat, and then gently pour the sauce over each.

Wine Pairing: Bridlewood Estate Winery Central Coast Reserve Viognier