Brush each chicken breast slice with beaten egg to coat.

In a large frying pan, melt butter over medium heat.

Add the egg-coated chicken breast slices and cook for about 15 minutes on each side, or until fully cooked through and golden brown.

Ensure to turn the chicken over a couple of times during cooking to ensure even cooking.

In the same frying pan, pour in water or chicken broth.

Add sliced peaches, chopped onion, and lemon zest.

Cook, stirring occasionally, until the sauce thickens slightly.

Stir in chopped basil leaves, salt, and pepper to taste.

Transfer the cooked chicken to a serving dish.

Pour the peach and basil sauce over the chicken.

Serve hot with cooked rice.