Peachy Chicken with Red Wine

 

4

boneless skinless chicken breasts (about 1 1/4 lb)

1/2

teaspoon freshly ground black pepper

1/4

teaspoon salt

3

tablespoons whole grain pastry flour

1

tablespoon olive oil

3

shallots, thinly sliced

1/2

cup dry red wine or Progresso® chicken broth (from 32-oz carton)

2

firm ripe peaches, sliced

1/2

cup loosely packed fresh basil, sliced

• 1 Use hands to flatten the chicken breasts to an even thickness. Season chicken with pepper and salt. Coat with flour, patting off excess.
• 2 Heat a large nonstick skillet over medium heat; add 2 teaspoons of the oil. Add chicken breasts; cook 12 minutes, turning once, until an instant-read thermometer inserted into the thickest portion reads 160°F and juices run clear. Remove chicken to a plate.
• 3 Add remaining oil and shallots to the skillet. Cook and stir over medium heat 2 to 3 minutes or until shallots soften. Add wine; stir to scrape up any brown bits. Increase heat to medium-high; add peaches. Cook and stir 2 minutes until wine reduced slightly. Return chicken and any juices on plate to the skillet. Cook 1 to 2 minutes, stirring frequently, or until chicken is hot. Stir in basil.