Jenny's blog: "good stuff to eat"

Prep Time:20 min Start to Finish:40 min makes:4 servings 4 boneless skinless chicken breasts (about 1 1/4 lb) 1/2 teaspoon freshly ground black pepper 1/4 teaspoon salt 3 tablespoons whole grain pastry flour 1 tablespoon olive oil 3 shallots, thinly sliced 1/2 cup dry red wine or Progresso® chicken broth (from 32-oz carton) 2 firm ripe peaches, sliced 1/2 cup loosely packed fresh basil, sliced 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. Nutritional Information 1 Serving: Calories 300 (Calories from Fat 70); Total Fat 8g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 85mg; Sodium 230mg; Total Carbohydrate 21g (Dietary Fiber 3g, Sugars 8g); Protein 34g % Daily Value*: Vitamin A 25%; Vitamin C 8%; Calcium 6%; Iron 10% Exchanges: 1/2 Starch; 1/2 Fruit; 0 Other Carbohydrate; 1 Vegetable; 4 1/2 Very Lean Meat; 1 Fat Carbohydrate Choices: 1 1/2 MyPyramid Servings: 1 tsp Fats & Oils, 1/4 c Fruits, 4 oz-equivalents Meat & Beans, 1/2 c Vegetables *% Daily Values are based on a 2,000 calorie diet