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

Ingredients

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

Preparation

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