Chicken With Peppered Peaches
|Boneless, skinless chicken breast halves||4|
|Chopped mint||1 Tablespoon|
|Coarsely ground black pepper||1 Teaspoon|
|Butter||2 1⁄2 Tablespoon|
|Dry red wine/Dry white wine||1⁄2 Cup (8 tbs)|
|Mint sprig||2 Tablespoon|
1. Use your hands to flatten chicken breasts to an even thickness. Season with salt, 1 teaspoon of mint, and 1/2 teaspoon of pepper. In a frying pan, melt 1 1/2 tablespoons of butter over medium heat. Add chicken and cook, turning once or twice, until golden outside and nearly cooked through, about 12 minutes. Remove from pan.
2. Melt remaining 1 tablespoon butter in pan. Add shallots and peaches and cook, stirring gently, until peaches are just softened, about 3 minutes. Season with remaining mint and pepper. Stir in wine and peach brandy. Return chicken to pan and simmer 2 minutes.
3. Serve chicken and sauce garnished with mint sprigs.