Chicken Sauté with Peaches and Basil

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

Nutritional Information

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