Chicken Breast with Peach Peppercorn Sauce

2 large ripe peaches, blanched, peeled, pitted, and sliced
1¾ cups dry white wine, divided
2 Tbsp unsalted butter
2 DLM Boneless, Skinless Chicken whole breasts
Salt and freshly ground black pepper to taste
1 tsp black peppercorns
1 Tbsp fresh basil, chopped
1 ripe peach, sliced for garnish
4 sprigs fresh basil, for garnish
2 Tbsp peach brandy, optional

In a blender or food processor fitted with the steel blade, purée the blanched peaches with 1 cup of wine. Melt the butter in a sauté pan over medium heat. Add the chicken breasts and sauté on both sides until they begin to turn golden brown. Season with salt and pepper and add peppercorns, chopped basil, and remaining wine. Lower the heat and simmer for 5 minutes. Remove chicken to a serving platter and cover to keep warm. Turn heat to high and boil the liquid until sauce begins to thicken. Add the peach brandy if desired and heat 2 minutes longer. Spoon sauce over chicken breasts. Garnish with peach slices and basil sprigs.

Makes 4 servings

Allergy Warning: Contains milk