Chicken with Peaches, Shallots & Basil

For the Chicken & Pan Sauce

Peaches add a bright, summery contrast to the savory shallot-wine reduction—don't skip the fresh basil

Ingredients

• 4 item Boneless Skinless Chicken Breast Halves
• ½ Teaspoon Ground Black Pepper
• ¼ Teaspoon Salt
• 3 Tablespoons Whole Grain Pastry Flour
• 1 Tablespoon Olive Oil (Divided)
• 3 item Shallots, Thinly Sliced
• ½ Cup Red Wine Or Chicken Broth
• 2 item Ripe Firm Peaches, Sliced
• ½ Cup Loosely Packed Fresh Basil, Sliced

Instructions

1. Flatten chicken breasts to even thickness using a meat mallet or rolling pin.
2. Brine chicken in lightly salted water for 30 minutes, then pat dry.
3. Season with salt and pepper.
4. Lightly coat chicken with flour, shaking off excess.
5. Heat 2 teaspoons olive oil in a skillet over medium heat. Cook chicken until golden and cooked through, about 4–5 minutes per side. Remove and set aside.
6. Add remaining 1 teaspoon oil to the pan. Sauté shallots until softened, about 3 minutes.
7. Deglaze pan with wine or broth, scraping up browned bits.
8. Simmer for 2 minutes to reduce slightly.
9. Return chicken and any juices to the pan. Add sliced peaches.
10. Cook for 1–2 minutes until chicken is heated through and peaches are just warmed.
11. Stir in fresh basil and remove from heat.
12. Serve immediately, spooning sauce and peaches over chicken.

Prep: 20 min • Cook: 20 min • Wait: 30 min