8 skinless, boneless chicken breast halves
1 onion, diced
3 cloves garlic, chopped
1 teaspoon salt
1 tablespoon chopped fresh thyme
1/4 teaspoon ground black pepper
2 tablespoons ketchup
1 teaspoon lemon juice
1 tablespoon lemon zest
1/2 teaspoon dried marjoram
1 teaspoon dried rosemary, crushed
2 teaspoons paprika
1 teaspoon dried sage
1 large carrot, halved
2 green onions, sliced
1 cup white wine
1 (4 ounce) can sliced peaches, drained
In a large bowl, season chicken breasts generously with salt and thyme. Stuff with garlic, salt and ground black pepper.
Heat oil in a large heavy skillet over medium heat, and stir in chicken, onion and garlic. Cook until chicken is no longer pink and juices run clear, about 5 minutes.
Meanwhile, in a large bowl, mix ketchup, lemon juice, lemon zest, marjoram, rosemary, paprika, sage, carrot and green onions. Bring to a slow boil, then decrease heat and simmer for about 2 minutes to blend flavors.
Add sugar, wine, peaches and chicken mixture to pan. Simmer for about 10 minutes, stirring occasionally.
With a slotted spoon, scoop sauce into a large mixer bowl. Beat on high speed until well mixed and thickened. Pour over chicken mixture. Sprinkle with peaches and sprinkle with lemon zest.