Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
- 4 skinless, boneless chicken breasts (about 6 ounces each), trimmed of excess fat
- Salt and freshly ground black pepper
- Unbleached all-purpose flour
- 2 tablespoons unsalted butter
- 1/4 cup thinly sliced shallots
- 1/4 cup balsamic vinegar
- 1/4 cup chicken broth, preferably homemade
- 1/4 cup heavy (or whipping) cream
- 2 large ripe but firm peaches (about 1 pound total), cut into 1/4-inch-thick wedges
- 2 tablespoons shredded fresh basil, or chopped fresh thyme leaves
Season the chicken breasts and fillets with salt and pepper, then dredge through the flour, shaking off any excess.
Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken and saute until just cooked through, about 2 minutes per side. To test for doneness, cut into the thickest part of the chicken breasts and take a peek. The flesh should be opaque, without a trace of pink. Transfer the chicken to a plate and cover while you make the sauce.
Add the remaining 1 tablespoon butter to the skillet. When the butter is hot, add the shallots and saute until tender, about 30 seconds. Add the balsamic 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 overcook. Remove from the heat and stir in the basil. Adjust the seasoning with salt and pepper, if necessary.
Place the chicken on warmed dinner plates or on a platter. Spoon the sauce and peaches over the chicken and serve immediately.
Yield: 4 entree servings
Source: Nicole Routhier's Fruit Cookbook by Nicole Routhier (Workman Publishing)
Reprinted with permission.