Chicken with Peaches and Basil
Serving Size / Yield
- 3 Tbs. all-purpose flour
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 4 boneless skinless chicken breast halves
- 2 Tbs. olive oil
- 2 ripe peaches or nectarines
- 1 small onion
- 1 garlic clove, smashed
- 3/4 C. chicken stock
- 1 Tbs. lemon juice
- 1/4 C. fresh basil, chopped
In a shallow dish, combine flour and half the salt and pepper. Set aside 2 tsp. of mixture for the sauce. In remaining flour mixture, coat chicken well; shake off excess.
In large fry pan, heat oil over medium heat. Cook chicken in oil, turning once, for about 15-20 minutes or until done. Transfer to plate and keep warm.
Peel and pit peaches and cut into wedges. Add onion, garlic and preserved flour mixture to skillet and cook 3 minutes, stirring occasionally.
Pour stock and lemon juice into pan and bring to a boil, stirring to scrape up any brown bits from bottom of pan.
Add peaches and reduce heat to medium. Cook 3 minutes. Stir in basil and remaining salt and pepper. Pour over chicken and serve.