Healthy Food: Chicken With Peaches And Red Wine - 3.2g Carbs, 1.9g Fiber, 6.8g Sugar

Chicken With Peaches And Red Wine - 3.2g Carbs, 1.9g Fiber, 6.8g Sugar

Turn your average skillet chicken into an appetizing melange when you add fresh basil and ripe peaches. Cooking peaches helps release some of their vitamins and minerals, including potassium which helps power muscles, and beta-carotene which makes skin supple and teeth strong. Skinless chicken breasts provide the high-quality protein you need to feel satisfied for hours. Peaches lend this festive dish a naturally sweet and fruity twist.

4 boneless, skinless chicken breast halves
1/2 tsp freshly ground black pepper
1/4 tsp salt
3 Tbsp whole grain pastry flour
1 Tbsp olive oil
3 shallots, thinly sliced
1/2 cup dry red wine or chicken broth
2 firm ripe peaches, sliced
1/2 cup loosely packed fresh basil, sliced

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

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

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

Serves: 4
Nutrition per Serving: 233.2 Calories, 5.1g Fat, 0.9g Saturated Fat, 65.8mg Cholesterol, 221.4mg Sodium, 13.2g Carbs, 1.9g Dietary Fiber, 6.8g Total Sugars, 27.8g Protein