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1
Heat 1 tablespoon oil on medium-heavy saucepan on medium high heat. Chop up onion as desired and 1/2 hot pepper into medium sized pieces and add onion and pepper to skillet carefully. Sautee until onions are translucent and peppers soft, about 5 minutes. Add 2 peaches, depitted and cut into medium-sized pieces, to skillet and stir in marmalade, coating entire mizture. Stir mixture and allow texture to form, about 2-3 minutes. Add wine or brandy and stir until liquid is reduced, about 2 minutes. Add broth and orange juice, chopped up mint and garlic and 1 tablespoon nutmeg. Stir, bring to boil, and reduce to medium heat. Simmer until mixture reaches sauce constistency, about 30-35 minutes.
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2
Meanwhile, pat chicken breasts dry and sprinkle with salt, pepper, nutmeg, and just a little cayenne pepper and rub it in on both sides. Heat 1-2 tbsp oil on a skillet and brown chicken, around 5 minutes each side, until center of chicken is just barely done. Remove chicken to plate and cover loosely with foil.
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3
When the sauce is reduced to around 1/2 cup liquid, add to the pan used for the chicken and deglaze, adding one more depitted and cut-up peach or nectarine and lemon zest.
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4
Add chicken to pan, coat with sauce, and simmer about 5 minutes. Add salt and pepper as desired and serve, garnished with mint, over bed of buttered rice seasoned with salt and pepper, nutmeg and a touch of cayenne pepper.
