0 recipes from contoocook and beyond


2 tbsps. butter
l/4 cup thinly sliced shallots
l/4 cup balsamic vinegar
l/4 cup chicken broth
l/4 cup heavy or whipping cream
2 large ripe but firm peaches about l lb. total cut into l/4″ thick slices
2 tbsps. shredded fresh basil

4 skinless boneless chicken breasts (about 6 ozs. each) trimmed of excess fat
salt and pepper
Flatten each breasts with meat pounder. Season with s&p then dredge through the flour shaking off excess.
Melt l tbsps. of butter in large skillet over med high heat. Add chicken and saute until just
cooked through about 2 mins. per side. Check for doneness. Transfer to plate and cover while you
make the sauce. Add remaining l tbsps. butter to skillet. When butter is not add shallots and saute
until tender about 30 seconds. Add vinegar and cook until reduced by half forming a thick glaze
about 2 mins. Add chicken broth and cream along with any juices collected on plate. Cook until
the sauce is reduced and lightly coats the back of a spoon about 2 mins. Add the peaches and toss
until just warmed through. Do not overcook. Remove from heat and stir in the basil. Adjust the
seasonings witjh s&p if necessary. place the chicken on warmed dinner plates or platter. Spoon
the sauce and peaches over the chicken and serve immediatley. Serves 4 Concord Monitor

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