Chicken Saute with Peaches and Basil |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
Ingredients:
1/2 teaspoon salt |
1/4 teaspoon freshly ground black pepper |
4 (4-ounce) skinless, boneless chicken breast halves |
2 tablespoons butter |
2 cups fresh or frozen sliced peaches |
3/4 cup fat-free, low-sodium chicken broth |
1/4 cup chopped shallots |
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. Seal and shake well. Melt the butter in a large nonstick skillet over medium-high heat until bubbling. Add the chicken and cook 5 minutes per side until cooked through. Transfer to a plate and cover with foil; keep warm.
2. Combine the peaches, broth, shallots, and lemon zest in the skillet with the drippings. Bring to a simmer and cook 3 minutes until heated through.
3. Remove from heat and stir in the basil. Spoon the sauce and peaches over the chicken.
4. 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.
|
|