4 whole chicken breasts
1 c. pistachio nuts, ground fine (you may need more)
3 tbsp. plain fine ground bread crumbs
4 tbsp. sauterne wine (or any sweet cooking sherry)
4 tbsp. butter
4 tbsp. sunflower oil
1 can peaches (save juice)

Skin, bone, halve and butterfly each breast. You will have 16 pieces total. Wash and pat chicken dry.

Mix nuts and bread crumbs together. Dip each half into ground nuts and bread crumbs mixture. Let sit several minutes to dry. Melt butter and oil in medium heavy skillet. Brown each chicken breast quickly. Remove each breast when done. Pour small amount of juice from peaches into skillet and heat 1 minute. Add wine or cooking sherry.

Place breasts back into skillet. Cover and simmer about 15 minutes, turning once. Before serving, add cut pieces of peaches. May sprinkle with extra pistachio nuts, if desired. Use as much or as little peach juice as you wish. May pour entire can in skillet and offer extra juice on the side when heated. Serve each person 2 halves and several peach pieces each.