Ingredients
4
boneless skinless chicken breasts (about 1 1/4 lb)
1/2
teaspoon freshly ground black pepper
1/4
teaspoon salt
3
tablespoons whole grain pastry flour
1
tablespoon olive oil
3
shallots, thinly sliced
1/2
cup dry red wine or chicken broth
2
firm ripe peaches, sliced
1/2
cup loosely packed fresh basil, sliced
Preparation
Use hands to flatten the chicken breasts to an even thickness. Season chicken with pepper and salt. Coat with flour, patting off excess.
Heat a large nonstick skillet over medium heat; add 2 teaspoons of the oil. Add chicken breasts; cook 12 minutes, turning once, until an instant-read thermometer inserted into the thickest portion reads 160°F and juices run clear. Remove chicken to a plate.
Add remaining oil and shallots to the skillet. Cook and stir over medium heat 2 to 3 minutes or until shallots soften. Add wine; stir to scrape up any brown bits. Increase heat to medium-high; add peaches. Cook and stir 2 minutes until wine reduced slightly. Return chicken and any juices on plate to the skillet. Cook 1 to 2 minutes, stirring frequently, or until chicken is hot. Stir in basil.
