Instructions: Remove the fillets (the finger size muscle on the underside of each breast) and set aside. Using the flat end of a meat mallet, lightly flatten each breast.

Season the chicken breasts and fillets with salt and pepper, then dredge through the flour, shaking off any excess.

Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the chicken and saute until just cooked through, about 2 minutes per side. To test for doneness, cut into the thickest part of the chicken breasts and take a peek. The flesh should be opaque, without a trace of pink. Transfer the chicken to a plate and cover while you make the sauce.

Add the remaining 1 tablespoon butter to the skillet. When the butter is hot, add the shallots and saute until tender, about 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 the sauce is reduced by half and lightly coats the back of a spoon, about 2 minutes. Add the peaches and toss until just warmed through. Do not overcook. Remove from the heat and stir in the basil. Adjust the seasoning with salt and pepper, if necessary.

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

Yield: 4 entree servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.