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
How to Make It
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.