Dromersheimer Riesling trocken

Ingredients

• 2 pieceschicken breast fillet
• 2 piecesripe peaches
• 1 piecered onion
• 10 gfresh ginger
• 50 mlapple cider vinegar
• 30 gbrown sugar
• 2 tbspolive oil
• 1 tbspbutter
• 1 pinchsalt
• 1 pinchblack pepper
• 2 sprigsfresh thyme

Preparation

1. 1Wash and pit the peaches, then cut into fine dice. Finely dice the red onion and ginger as well.
2. 2Caramelize the sugar in a small saucepan, deglaze with apple cider vinegar, and add the onions, ginger, and diced peaches.
3. 3Simmer the chutney over medium heat for about 15 to 20 minutes until the liquid becomes syrupy. Season with a pinch of salt.
4. 4In the meantime, wash the chicken breast fillets, pat dry, and season both sides with salt and pepper.
5. 5Heat olive oil in a pan and sear the meat on both sides until golden brown (about 4 to 5 minutes per side).
6. 6Shortly before the end of cooking, add the butter and thyme sprigs to the pan to baste the meat with the aromatics.
7. 7Remove the chicken breast from the pan, let it rest briefly, and then slice into portions.
8. 8Arrange the meat on plates and serve generously topped with the lukewarm peach chutney.