Recipe Summary test

Makes 4 servings


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

224 calories; fat 7g; saturated fat 4g; mono fat 2g; poly fat 1g; protein 28g; fiber 2g; cholesterol 81mg; iron 1mg; sodium 511mg.