Poultry

Sautéed Chicken Breast with Peaches

Serves 4

• 4 chicken breasts, skinless and boneless
• 2 tbsp unsalted butter salt and pepper unbleached flour
• 1/4 cup thinly sliced shallots
• 1/4 cup balsamic vinegar
• 1/4 cup chicken broth
• 1/4 cup heavy whipping cream
• 2 lg ripe but firm Peach-O-Rama Peaches (approx. 1 lb, cut into 1/4-inch wedges)
• 2 tbsp fresh shredded basil or chopped thyme

1. Remove the fillets ( the finger-size muscle on the underside of each breast) and set aside. Using the flat end of a meat pounder, lightly flatten each breast.
2. Season the chicken breast and fillets with salt & pepper, then dredge through the flour, shaking off excess.
3. Melt 1 tbsp of the butter in a large skillet over medium-high heat. Add the chicken and sauté until just cooked through, about 2 minute per side. The flesh should be opaque, without a trace of pink. Transfer the chicken to a plate and cover while you make the sauce.
4. Add the remaining 1 tbsp of butter to the skillet. When the butter is hot, add the shallots and sauté until tender, about 30 seconds. Add the vinegar and cook until reduced by half, forming a thick glaze, about 2 minutes. Add the chicken broth and cream, along with any juices collected on the chicken plate. Cook until the sauce is reduced by half and lightly coats the back of a spoon, about 2 minutes. Add the peaches and toss until just warmed through. Do not over cook. Remove from heat and stir in the basil. Adjust seasoning with salt and pepper.
5. Place the chicken on warmed dinner plates or on a platter. Spoon the sauce and peaches over the chicken and serve immediately.