1The night before cut the peaches into small cubes. Pour into a glass and cover with wine. Let sit overnight 10 hours in the fridge.
2Dust the chicken breasts with the flour ;
3Take the Chicken and pan fried with two tablespoons of olive oil. Cook both sides. About 4 minutes each side. After you cook set aside and cover dish with aluminum foil. ;
4Take the bacon into a pan and cook with no added oils. The bacon will release ntural fats. That are very yammy. Cut the shallots now, into thin long pieces. Carmelieze the onions. Then Add the onions tot the bacon and add the garlic and parsley . Cook for 5 minutes a medium low heat. Now, add the peaches. and stir well. cover with top and simmer on low for 10 minutes. Add 1 tablespoon of greek yogurt to the sauce ad stir well.
5At this time add the chicken breast to the bacon +wine peach sauce and cover let it cook together for 5 minutes.
6Presenation is very important. Place the chicken in the middle of the plate. Add the peach wine sauce to the chicken shave two tablespoon of manchego cheese and fresh jamon cerrano ham.
Finding the absolute best ingredients such a big part of Chef Antoine Westermann’s culinary career and the main drive behind all of his expertly crafted dishes. His relationship with farmers and purveyors are critical to his work as a chef. While visiting one of his providers in New York, the French chef describes his efforts to find the best local ingredients for his restaurant.
We’re kind of obsessed with spiralizing, so naturally we had to give it a try with apples. The result? A perfectly twirlable treat. Top with Greek yogurt and homemade granola, and you have a sweet little snack for less than 150 calories per serving.