Ww 5 Points - Chicken Breasts W. Peaches In Zinfandel Wine Sauce

• 1/2 cup apple cider
• 2 1/4 teaspoons cider vinegar
• 1 1/2 teaspoons minced shallots
• 1/2 teaspoon minced garlic
• 4 (1/4 lb) boneless skinless chicken breast
• 1 1/2 teaspoons cornstarch
• 1 cup low sodium chicken broth
• 3/4 cup sliced peeled peach (1 large or 2 small peaches)
• 1/4 cup dry red Zinfandel wine

1. Combine the cider, vinegar, shallot, and garlic in a zip-close plastic bag.
2. Add the chicken, squeeze air out and seal the bag, turn to coat the chicken.
3. Refridgerate, turning bag occasionally, at least 30 minute.
4. Preheat oven to 375*F.
5. Spray rack of roasting pan with nonstick spray and place in pan.
6. Shake the excess marinade from the chicken and arrange on the rack.
7. Bake until cooked through, 30-35 minute.
8. Meanwhile, dissolve cornstarch in 2 tbsp of the broth in small bowl.
9. Combine remaining broth, the peaches, and wine in small saucepan.
10. Bring mixture to a boil and stir in cornstarch mixture.
11. Simmer, stirring, until heated through and slightly thickened, about 2 minute.
12. When chicken is cooked, sliced each breast across the grain.
13. Spoon warm sauce over and serve.

apple cider, cider vinegar, shallots, garlic, chicken breast, cornstarch, chicken broth, peaches, red zinfandel

Taken from www.food.com/recipe/ww-5-points-chicken-breasts-w-peaches-in-zinfandel-wine-sauce-250318 (may not work)