My dad lives in a house in the middle of a peach orchard. I dream of fresh picked peaches and this recipe is a super favorite of mine for entertaining. It is easy, elegant and tasty! I can't wait for summer!
Remove the tenderloin (the finger size muscle on the underside of each chicken breast) and set muscle aside. Using the flat end of a meat pounder, lightly flatten each breast.
Season the chicken breast and tenderloin with salt and pepper, then dredge with the flour, shacking off excess.
In large skillet over medium high heat, melt 1 tblsp. of the butter. Add chicken and saute until just cooked through, bout 2 minutes per side. To test for doneness, cut into the thickest part of breast and take a peek. The flesh should be opaque, without any pink. Transfer chicken to a plate and cover while you make the sauce.
Add remaining 1 tblsp. butter to skillet. When the butter is hot, add the shallots and saute until tender, bout 30 seconds. Add the vinegar and cook until reduced by half, forming a thick glaze, about 2 minutes.
Add the chicken broth and cream, along with any juices collected on the chicken plate. Cook until sauce is reduced by half and lightly coats the back of a spoon, bout 2 minutes. Add the peaches and toss until just warmed through. Do not overcook! Remove from heat and stir in basil or thyme.
Place chicken on warmed dinner plates or on a platter. Spoon sauce and peaches over the chicken and serve immediately.