Makes 4 servings. Difficulty
4 chicken breast halves, boneless & skinless Salt and freshly ground black pepper 1 Tablespoon olive oil 1 Tablespoon unsalted butter 1 shallot, minced 1/4 cup dry white wine 2 Tablespoons organic peach preserves 1 Tablespoon fresh basil, slivered 1 Tablespoon unsalted butter
Season chicken breasts on both sides with salt and freshly ground black pepper.
Heat 1 tablespoon olive oil and 1 tablespoon unsalted butter in a large skillet over medium high heat. Add chicken breasts to skillet and cook for about 5 minutes per side or until chicken is browned and cooked through. Transfer chicken to a plate and tent with foil to keep warm.
Add shallots to skillet and sauté for 1 minute. Add white wine and deglaze pan, scraping up browned bits on bottom of pan. Reduce wine by half. Whisk in peach preserves and basil.
Right before serving whisk in remaining 1 tablespoon unsalted butter until a nice creamy sauce forms. Adjust seasonings to taste with salt and freshly ground black pepper.
To serve, place a chicken breast half on a plate and top with sauce. Garnish with fresh basil if desired.