1 1/4 teaspoons kosher salt
1/2 teaspoon freshly ground pepper
2 tablespoons canola oil
1 shallot, thinly sliced
1 teaspoon freshly grated ginger
2 garlic cloves, minced
12 fresh basil leaves, finely chopped
1 cup reduced-sodium fat-free chicken broth
1 T. balsamic vinegar
4 large peaches, peeled and cut into 1/4-inch-thick slices (about 2 cups)
Garnish: fresh basil leaves
1. Preheat oven to 350°.
2. Season chicken on both sides with salt and pepper. Brown chicken in hot oil in a large ovenproof skillet over medium-high heat 2 min/side or until browned. Remove chicken from skillet, reserving drippings in skillet.
3. Reduce heat to medium. Add shallot to hot drippings in skillet, and sauté 3 minutes or until tender. Add ginger and garlic; sauté 45 to 60 seconds or until fragrant. Add basil, chicken broth, and peaches. Return chicken to skillet, and turn to coat.
4. Bake at 350° for 15 minutes or until chicken is done. Deglaze skillet with balsamic vinegar.
Enjoy chicken atop some quinoa-veggie rice pilaf.