Chicken Sauté With Peaches and Basil

Submitted by dicentra

"Health Magazine."

 

• Ready In: 30mins
• Ingredients: 9
• Serves: 4

ingredients

• 1⁄2 teaspoon salt
• 1⁄4 teaspoon fresh ground black pepper
• 4 (4 ounce) boneless skinless chicken breast halves
• 2 tablespoons butter
• 2 cups fresh sliced peaches
• 3⁄4 cup fat-free low-sodium chicken broth
• 1⁄4 cup chopped shallot
• 1⁄4 teaspoon finely grated lemon zest
• 3 large fresh basil leaves, torn

directions

1. Combine the salt and pepper in a zip-top plastic bag with the chicken.
2. Seal and shake well. Melt the butter in a large nonstick skillet over medium-high heat until bubbling.
3. Add the chicken and cook 5 minutes per side until cooked through. Transfer to a plate and cover with foil; keep warm.
4. Combine the peaches, broth, shallots, and lemon zest in the skillet with the drippings.
5. Bring to a simmer and cook 3 minutes until heated through.
6. Remove from heat and stir in the basil. Spoon the sauce and peaches over the chicken.
7. Note: If using fresh peaches, blanch them in boiling water for 1 minute. Peel, pit, and cut into 1/2-inch-thick wedges to measure 2 cups.