Sauteéd Chicken Breast with Leeks and Peaches
Blanch peaches in boiling water, then peel, remove pits and cut into slices. Rinse, trim and cut leeks crosswise into rings. In a non-stick pan, sauté peaches and leeks in butter, about 5 minutes. Sprinkle with sugar and cook until slightly caramelized.
Rinse chile peppers, remove seeds and ribs and cut crosswise into rings. Season chicken with salt and pepper and sauté in hot oil. Add chiles and sauté briefly.
Divide leeks and peaches among plates and top with chicken breast. Garnish with chile rings and serve.