Chicken Sauté with Peaches and Basil
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 4 (4-ounce) skinless, boneless chicken breast halves
- 2 tablespoons butter
- 2 cups fresh or frozen sliced peaches
- 3/4 cup fat-free, low-sodium chicken broth
- 1/4 cup chopped shallots
- 1/4 teaspoon finely grated lemon zest
- 3 large fresh basil leaves, torn
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. Add the chicken and cook 5 minutes per side until cooked through. Transfer to a plate and cover with foil; keep warm.
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.
Remove from heat and stir in the basil. Spoon the sauce and peaches over the chicken.
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.
- Yield: Makes 4 servings
|Calories per serving:||224|
|Fat per serving:||7g|
|Saturated fat per serving:||4g|
|Monounsaturated fat per serving:||2g|
|Polyunsaturated fat per serving:||1g|
|Protein per serving:||28g|
|Fiber per serving:||2g|
|Cholesterol per serving:||81mg|
|Iron per serving:||1mg|
|Sodium per serving:||511mg|