Chicken with Peach-Champagne Sauce

Chicken:
1 whole chicken breast, split, boned and skinned
2 tbsp. margarine
2 tsp. lemon juice
White pepper to taste
1 fresh California peach, sliced

Peach-Champagne Sauce
1 tbsp. margarine
1 tbsp. minced red onion
1 tbsp. flour
¼ cup champagne or white wine
Spinach noodles, cooked, optional

For Chicken: Lightly flatten chicken. In large skillet, sauté chicken in
margarine mixed with lemon juice, about 8 minutes; season with pepper.
Add peach slices to chicken and cook longer until peaches are tender.
Remove chicken and peaches and reserve cooking liquid; set aside.

For Sauce: Melt margarine with onion in the same skillet. Stir in flour and
3 tbsp. of the reserved liquid. Stir in champagne. Cook until sauce is
thickened, stirring constantly.

Serve chicken and peaches on noodles. Spoon sauce over chicken.

2 servings