1. Season breasts with salt and pepper, then dredge in flour 2. Melt 1 tbsp butter over med-high heat. Add chicken and sauté until just cooked through, ~2 minutes per side. Transfer to a plate and cover while you make the sauce 3. Add remaining 1 tbsp butter to skillet. When it’s hot, add the shallots and sauté until tender, ~30 seconds 4. Add vinegar and cook until reduced by half, forming a thick glaze, ~2 minutes. Add the cream, broth and any juices collected on the chicken plate. Cook until sauce is reduced by half and lightly coats the back of a spoon, ~2 minutes. 5. Add the peaches and toss until just warmed through. Remove from heat and stir in basil. Serve over rice