sauteed chicken breast and peaches

How To Make sauteed chicken breast and peaches

• 1

  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.
• 2

  Season the chicken breast and tenderloin with salt and pepper, then dredge with the flour, shacking off excess.
• 3

  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.
• 4

  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.
• 5

  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.
• 6

  Place chicken on warmed dinner plates or on a platter. Spoon sauce and peaches over the chicken and serve immediately.
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