The Taste Niagara Cookbook for the Preservation of Agricultural Lands Society, written and compiled by Gracia Janes, illustrated by Liisa Harju. Copyright 1983.
Serves 8
4 peaches or nectarines, peeled, pitted and quartered
6 chicken breasts, boned and flattened
4 tbsp butter
2 tbsp flour
½ pint whipping cream
Salt and pepper to taste
Place chicken breasts, one at a time, between two sheets of waxed paper and gently pound with a rolling pin or edge of plate until flattened to about ¼” thick. Sauté in the butter on one side for about 5 minutes. Turn and add the peaches. Continue sautéing for a further 5-10 minutes, or until done. Remove the chicken and peaches to a heated platter and keep warm in the oven while making a sauce.
Add the flour to the pan drippings and mix thoroughly with a wire whisk. Add the cream and continue to whisk and stir, over medium heat, until the sauce begins to thicken. Season to taste and pour over chicken and peaches. Serve immediately.
