Rosemary Peach Chicken in a White Wine Pan Sauce.

1½ pounds boneless chicken breasts or thighs (similar size)
2 tablespoons extra virgin olive oil
1 tablespoon fresh rosemary, chopped
Zest of 1 lemon
Salt and black pepper, to taste
¼ cup all-purpose flour
4 slices thick-cut bacon, chopped
¾ cup dry white wine (such as Pinot Grigio or Sauvignon Blanc)
2 peaches, sliced
1 tablespoon honey
8 ounces fresh mozzarella, torn
Fresh basil, for topping

Preheat oven to 425°F.
Coat the chicken with olive oil, rosemary, lemon zest, salt, and pepper. Sprinkle with flour and toss until lightly coated.
Heat a large oven-safe skillet over medium-high heat. Cook bacon until crispy. Remove bacon and set aside.
Add chicken to the skillet and sear until golden brown, about 5 minutes per side.
Reduce heat to medium-low. Add white wine and ¼ cup water. Simmer for about 5 minutes, until chicken is cooked through.
Return bacon to the skillet. Arrange sliced peaches and mozzarella around the chicken. Drizzle honey over the peaches.
Transfer skillet to the oven and roast for 5 minutes. Broil for about 1 minute, until the peaches are lightly charred and the cheese is melted.
Serve chicken topped with peaches, pan sauce, and fresh basil