Chicken with Bourbon Peach Sauce

I found this recipe in the August 2011 edition of Cooking Light (1-year auto-renewal) but tweaked it to make it a shorter cooking time and smaller portions.

INGREDIENTS:
3 medium peaches, coarsely chopped and peeled
1/8 cup fresh lemon juice
3 TBL water
1/4 cup bourbon
1/4 cup packed dark brown sugar
salt, pepper
Boneless, Skinless Chicken Breast

DIRECTIONS:
Combine the first three ingredients in a saucepan. Bring to a boil; cover, reduce heat and simmer 10-15 minutes. Add bourbon, brown sugar, and salt and simmer while chicken is cooking. In a skillet (or grill) with salt and pepper, season and cook chicken. Preheat the oven to 425 or broil. In a casserole dish, lay cooked chicken and top with peach sauce. Heat in the oven until chicken is cooked through and sauce has thickened.