Chicken With Peaches and Basil |
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Prep Time: 15 Minutes Cook Time: 26 Minutes |
Ready In: 41 Minutes Servings: 4 |
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This is wonderful when peaches are fresh and in season, but canned peaches can be used when necessary. Ingredients:
3 tablespoons all-purpose flour |
1/2 teaspoon salt |
1/2 teaspoon pepper |
4 boneless skinless chicken breast halves |
2 tablespoons olive oil |
2 ripe peaches or 2 nectarines |
1 small onion, chopped |
1 garlic clove, smashed |
3/4 cup chicken stock |
1 tablespoon lemon juice |
1/4 cup fresh basil, chopped |
Directions:
1. In a shallow dish, combine flour and half of the salt and pepper, set aside 2 teaspoons for sauce.
2. In remaining flour mixture, coat chicken well; shake of excess.
3. In a large frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.
4. Transfer to plate and keep warm.
5. Meanwhile, peel and pit peaches; cut into wedges.
6. Add onion, garlic and reserved flour mixture to skillet; cook, stirring for 3 minutes.
7. Pour in stock and lemon juice; bring to boil, stirring to scrape up any brown bits from bottom of pan.
8. Add peaches; reduce heat to medium and cook, stirring for 3 minutes.
9. Stir in basil and remaining salt and pepper.
10. Pour over chicken to serve.
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