8 boneless, skinless chicken breasts
4 T. vegetable oil
6 T. unsalted butter, divided
about one c. flour or matzah flour
salt and pepper to taste
1 c. white white
8 ounces dried peach halves, halved again
1 cinnamon stick
1 onion, finely chopped
2 cloves garlic, finely chopped
1 T. fresh rosemary, minced
2 t. ground cinnamon
1 t. ginger
2 c. chicken broth or 2 cubes chicken bouillon and 2 c. water
1/2 t. cayenne pepper
fresh parsley

1. Heat the oil and 2 T. butter in a fry pan with lid
2. Pat the chicken breasts dry, dredge in flour
3. Brown on both sides being careful not to crowd the pan
4. Remove the chicken from the pan and season each chicken breast with salt and pepper
5. Pour off the fat from the fry pan and add the white wine to the pan
6. Let wine reduce by half, stirring all the time
7. Turn the heat to low. Add the cinnamon stick and the peach halves and cook slowly for 3 minutes
8. Remove the peach halves and the cinnamon stick
9. Set aside the wine mixture
10. Add the 4 T. butter, melt and add the onion, garlic and rosemary
11. Cook slowly until onion is translucent
12. Stir in cinnamon and ginger. Cook one minute
13. Pour in chicken broth and reserved wine
14. Add the chicken breasts and cayenne pepper and bring to a boil, basting the chicken with the liquid
15. Cover and cook slowly for 20 minutes until breasts are cooked through
16. Remove the chicken and boil the remaining liquid for 5 minutes. Add the peaches and heat them through
17. Pour the sauce over the chicken

Note: Dish can be reheated slowly, served cold or at room temperature

Serves 6 - 8 people