Chicken with peaches, pesto and burrata

Cut the chicken and toss with salt and pepper.

Coat both sides of the chicken thighs with egg and flour, then cook in an iron pan with butter. Cook the non-skin side down until brown.

Flip them over and glaze them with butter, little by little, until the chicken is golden brown on the other side and cooked thoroughly.

Lower the heat and add the peaches, previously washed and cut into wedges, then the wine, and simmer until the alcohol evaporates.

Pour in the lemon and honey and cook for ten more minutes.

Remove from heat and season with salt, pepper, and dried rosemary to taste.