Chicken Sauté with Peaches and Basil

Makes 4 servings


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1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
4 (4-ounce) skinless, boneless chicken breast halves
2 tablespoons butter
2 cups fresh or frozen sliced peaches
3/4 cup fat-free, low-sodium chicken broth
1/4 cup chopped shallots
1/4 teaspoon finely grated lemon zest
3 large fresh basil leaves, torn


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.

Created date

October 2003

Nutritional Information

Calories 224
Fat 7 g
Satfat 4 g
Monofat 2 g
Polyfat 1 g
Protein 28 g
Fiber 2 g
Cholesterol 81 mg
Iron 1 mg
Sodium 511 mg