Sautéed Chicken with Peaches and Fresh Basil

Serves 4

Just peachy! Chef Claire Tansey whips up a delicious, savory peach dish.

2 tbsp

Butter

2 tbsp

Canola oil

boneless, skinless Chicken breasts

1/2 tsp

Salt

peaches, peeled and wedged

¼ cup

fresh, chopped basil

Heat butter and oil in a large, wide fry pan over medium high. Dry chicken well with paper towels, then sprinkle with salt. Place chicken carefully into pan and cook 5 to 7 minutes or until deep golden on one side.
Flip chicken, reduce heat to low and cover. Cook 10 min or until cooked through.
Remove chicken to a platter and cover to keep warm. Add peaches and swirl (it will splatter so stand back). Cook, swirling to scrape up browned bits from the bottom of the pan, for about 1 min or until peaches are very hot. Stir in basil and pour over chicken.