Chicken Georgia

Named due to the peaches used in the recipe, this one is a bit more involved than most recipes I've been posting. Want to cook a nice dinner for yourself, plus one? Take a stab at this one. It's a two-part recipe, with a peach compote served over herb infused chicken.

-=Chicken Georgia=-

=Compote=
2 Peaches
1/8-1/4 cup Honey
1/8-1/4 cup Brown Sugar
Cinnamon
Cloves
Nutmeg

Cut the peaches into bite-sized pieces, and begin heating on LOW in a small pot. Add the honey and brown sugar, and stir until the sugar has been incorporated. The compote will take some time to cook down, so you can leave it be for a while and just keep stirring periodically to prevent the bottom from burning. After about 10-15 minutes, it should begin taking on a very syrupy consistency, and the fruit should be completely softened. Add cinnamon, cloves, and nutmeg to taste (I used about 1 tbsp, 1/2 tbsp, and 1 tsp, respectively). Continue letting it cook on low heat until ready to serve.

=Chicken=
2 Chicken Breasts
3-5 stalks (stems?) Rosemary
~1-2 tsp Sage
~1 tbsp Oregano
White wine
Salt
Pepper

Begin by slicing the chicken breasts into thinner pieces (you could also wrap them in plastic wrap and pound them flat, but that's a bit on the noisy side). Heat up some oil in a skillet on MED and add the rosemary, sage, and oregano. Let the herbs cook for a few minutes, then add the chicken. Add salt and pepper to taste. Flip the meat once, after it has cooked for about 10 minutes at most, and turn the heat down to LOW. Add about 1/4-1/2 cup of wine to the skillet. Once the chicken is fully cooked (the alcohol should have cooked off by then), serve with the compote on top. If you wish, the leftover oil/drippings can be saved to make soup/sauce stock.