Pesto Peach Chicken with Burrata

Ingredients

• 1 large egg, beaten
• 1/4 cup all-purpose flour or use gluten free
• 1 tbsp chopped fresh rosemary
• 4 boneless skinless chicken breast cutlets (about 3/4 inch thick)
• kosher salt
• black pepper
• 6 tbsp cold salted butter, cubed
• 2 tbsp extra virgin olive oil
• 3/4 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
• 3 tbsp fresh lemon juice
• 2-3 peaches, sliced
• 1 tbsp honey
• 8 ounces burrata cheese, at room temperature
• 1/3 cup basil pesto
• 1/2 cup fresh basil, torn