BRANDY PEACH SAUCE:

2 fresh ripe peaches, peeled and sliced
1 tbsp. butter
2 tbsp. sugar
1 oz. brandy
1/4 c. water
1 tsp. cornstarch

Melt butter in a saucepan, add peaches and sugar. Cook over medium heat, stirring a couple minutes. Add brandy and water and boil for 5 minutes. Dissolve cornstarch in a little cold water. Add to peaches, bring to a boil, stirring constantly. Take off the heat.

GEORGIA PECAN CHICKEN:

4 chicken breasts, boned and skinned
Flour
1 egg mixed with 1/4 c. milk
1/2 c. ground pecans mixed with 1/4 c. fresh bread crumbs

Dust chicken with flour and dip in egg wash and then pecans. Pour a little salad oil in fry pan turned on medium high heat. Add chicken and cook on each side for about 6 minutes. Serve with peach sauce.