Ingredients

• 4  medium skinless, boneless chicken breast halves (about 1-pound total)
• 1/4  cup all-purpose flour
• 1/4  teaspoon salt
• 1/8  teaspoon ground red pepper
• 1  tablespoon olive oil
• 1  tablespoon butter or margarine
• 3  medium nectarines, cut into thin wedges
• 3  tablespoons brandy
• 1  tablespoon lemon juice
• 2  tablespoons water
• 2  tablespoons sliced almonds, toasted
•   Fresh oregano sprigs (optional)

Directions

1. Place each chicken piece between two pieces of plastic wrap. Pound lightly with the flat side of a meat mallet to 1/4-inch thickness. Remove plastic wrap. Combine flour, salt, and red pepper. Coat chicken pieces with flour mixture.

2. Heat olive oil and butter or margarine in a large skillet over medium heat. Add chicken and cook for 6 to 8 minutes or until chicken is tender and no longer pink, turning once. Remove skillet from heat. Transfer chicken to a serving platter; cover and keep warm. Add nectarines, brandy, lemon juice, and water to the skillet. Return to heat and cook for 1 minute, stirring gently.

3. To serve, spoon fruit mixture over chicken. Sprinkle with almonds. Garnish with oregano, if desired. Makes 4 servings.

Menu Suggestion: Make it a meal with savory herbed muffins and raspberry sorbet.