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Sautéed Chicken Breasts with Peaches
Nb persons: 4
Yield:
Preparation time:
Total time:
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| 4 | boneless, skinless chicken breasts (about 6 oz each), trimmed of excess fat |
| Salt | |
| freshly ground black pepper | |
| Unbleached all-purpose flour | |
| 2 T | unsalted butter |
| 1/4 cup | thinly sliced shallots |
| 1/4 cup | balsamic vinegar |
| 1/4 cup | chicken broth, preferably homemade |
| 1/4 cup | heavy, (or whipping) cream |
| 2 large | ripe but firm peaches, (about 1 lb total), cut into 1/4"-thick wedges |
| 2 T | shredded basil |
| chopped fresh thyme leaves, alternative |
Remove the fillets (the finger size muscle on the underside of each breast) and set aside. Using the flat end of a meat pounder, lightly flatten each breast.
Season the chicken breasts and fillets with salt and pepper, then dredge through the flour, shaking off any excess.
Melt 1 T of the butter in a large skillet over medium-high heat. Add the chicken and sauté until just cooked through, about 2 min per side. To test for doneness, cut into the thickest part of the chicken breasts and take a peek. The flesh should be opaque, without a trace of pink. Transfer the chicken to a plate and cover while you make the sauce.
Add the remaining 1 T butter to the skillet. When the butter is hot, add the shallots and sauté until tender, about 30 sec. Add the balsamic vinegar and cook until reduced by half, forming a thick glaze, about 2 min. Add the chicken broth and cream, along with any juices collected on the chicken plate. Cool until the sauce is reduced by half and lightly coats the back of a spoon, about 2 min. Add the orchestra and toss until just warmed through. Do not overcook. Remove from the heat and stir in the basil. Adjust the seasoning with salt and pepper, if necessary.
Place the chicken on warmed dinner plates or on a platter. Spoon the sauce and peaches over the chicken and serve immediately.
Note: can substitute half & half with some whole milk for the cream to cut down the calories.
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