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4 Boneless Chicken Breast Slices
2 Fresh Peaches
1 Egg
2 Tbsp. Butter
3/4 Cup Water
1 Onion, Chopped
Zest of 1 Lemon (1/4 Tsp.)
1/2 Cup Fresh Basil Leaves, Chopped
Brush Chicken with Egg.
In a large frying pan, saute over a medium heat in Butter, until done, approximately 30 minutes.
Turn over a couple of times to cook both sides evenly through. Remove to a temporary dish.
Peel and slice the peaches.
Pour Water into frying pan.
Add Peaches, Onions and Lemon Zest.
Cook, stirring until thickened.
Stir in Basil and Salt and Pepper to taste.
Place Chicken in serving dish and pour sauce over it.
Serve with Rice.
Variation:
Dredge Chicken in Flour after brushing with egg. Use Shallots instead of onions. Use Chicken Broth instead of Water. Use 1 small can of peaches instead of fresh peaches.
