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Peachy Chicken with Red Wine

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Prep 20 min
Total 40 min
Servings 4

Peaches lend this festive dish a naturally sweet and fruity twist. From Prevention® Healthy Cooking. MORE+ LESS-

By Betty Crocker Kitchens

September 20, 2016

Ingredients

boneless skinless chicken breasts (about 1 1/4 lb)

1/2

teaspoon freshly ground black pepper

1/4

teaspoon salt

tablespoons whole grain pastry flour

tablespoon olive oil

shallots, thinly sliced

1/2

cup dry red wine or chicken broth

firm ripe peaches, sliced

1/2

cup loosely packed fresh basil, sliced

Steps

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1

Use hands to flatten the chicken breasts to an even thickness. Season chicken with pepper and salt. Coat with flour, patting off excess.
2

Heat a large nonstick skillet over medium heat; add 2 teaspoons of the oil. Add chicken breasts; cook 12 minutes, turning once, until an instant-read thermometer inserted into the thickest portion reads 160°F and juices run clear. Remove chicken to a plate.
3

Add remaining oil and shallots to the skillet. Cook and stir over medium heat 2 to 3 minutes or until shallots soften. Add wine; stir to scrape up any brown bits. Increase heat to medium-high; add peaches. Cook and stir 2 minutes until wine reduced slightly. Return chicken and any juices on plate to the skillet. Cook 1 to 2 minutes, stirring frequently, or until chicken is hot. Stir in basil.

Expert Tips

Skinless chicken breasts provide the high-quality protein you need to feel satisfied for hours.
The Sugar Solution Cookbook (2006) p. 268

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 300
Calories from Fat: 70

% Daily Value

Total Fat: 8g; 13%
Saturated Fat 2g 9% Trans Fat 0g
Cholesterol: 85mg; 29%
Sodium: 230mg; 10%
Potassium: 620mg; 18%
Total Carbohydrate: 21g; 7%
Dietary Fiber 3g 12% Sugars 8g
Protein: 34g

% Daily Value*:

Vitamin A: 25%; 25%
Vitamin C: 8%; 8%
Calcium: 6%; 6%
Iron: 10%; 10%

Exchanges:

1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 4 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;