Scaled Servings: 4 Originally: 4
1 tablespoon basil chopped
4 boneless skinless chicken breast
Freshly ground black pepper
1 shallot, chopped
4 large peach, sliced
1/4 cup olive destination traditional balsamic vinegar
1 pound green beans
2 Tbsp olive destination garlic olive oil
In a large skillet over medium heat, heat oil. Season chicken with salt and pepper and cook until golden and no longer pink, 8 minutes per side. Transfer to a plate.
Add garlic and shallot to skillet and cook 2 minutes. Add peaches and cook until softened, 5 minutes more. Pour in balsamic vinegar and simmer until slightly reduced, 2 minutes, then stir in basil.
Serve chicken with balsamic peaches.
For Green Beans:
Blanch green beans in water until just tender, drain. Heat oil in a skillet and saute green beans for 3-5 minutes, until tender and cooked through.