Chicken and Peaches

Ingredients

• 4 boneless, skinless chicken breast halves
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 3 shallots, thinly sliced
• 1/2 cup chicken broth
• 2 firm ripe peaches, sliced
• 1/2 cup loosely packed fresh basil, sliced

Instructions

• Season the chicken with the pepper and the salt.
• Heat a large nonstick skillet over medium heat and add 2 teaspoons of the oil.
• Add the chicken breasts and cook for 12 minutes, or until done, turning once, until an instant-read thermometer inserted into the thickest portion registers 160°F and the juices run clear.
• Remove the chicken to a plate.
• Add the remaining oil and the shallots to the skillet. Cook, stirring frequently, for 2 to 3 minutes, or until the shallots soften.
• Add the broth and stir to scrape up any brown bits.
• Increase the heat to medium-high and add the peaches. Cook for 2 minutes, stirring frequently, until the broth reduces slightly.
• Return the chicken and any juices on the plate to the skillet. Cook for 1 to 2 minutes, stirring frequently, or until the chicken is hot.
• Stir in the basil.
• You may also want to keep the peaches and chicken separate, as in our photo. It's up to you.