Chicken Sauté with Peaches and Basil

Ingredients

• 0.3 teaspoon pepper black freshly ground
• 2 tablespoons butter 
• 0.8 cup chicken broth fat-free low-sodium
• 3 large basil leaves fresh
• 0.3 teaspoon lemon zest finely grated
• 2 cups peaches fresh sliced
• 0.5 teaspoon salt 
• 0.3 cup shallots chopped
• 16 ounce chicken breast halves boneless skinless

Equipment

• frying pan
• aluminum foil
• ziploc bags

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.
2. Add the chicken and cook 5 minutes per side until cooked through.
3. 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. Bring to a simmer and cook 3 minutes until heated through.
5. Remove from heat and stir in the basil. Spoon the sauce and peaches over the chicken.
6. 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.