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This is wonderful when peaches are fresh and in season, but canned

peaches can be used when necessary.


  • 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
  • 1 small onion, chopped
  • 1 clove garlic, smashed
  • 3/4 cup chicken stock
  • 1 tablespoon lemon juice
  • 1/4 cup fresh basil, chopped


  • In a shallow dish, combine flour and half of the salt and pepper, set aside 2 teaspoons for sauce. In remaining flour mixture, coat chicken well; shake of excess. In a large frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside. Transfer to plate and keep warm. Meanwhile, peel and pit peaches; cut into wedges.
  • Add onion, garlic and reserved flour mixture to skillet; cook, stirring for 3 minutes. Pour in stock and lemon juice; bring to boil, stirring to scrape up any brown bits from bottom of pan.
  • Add peaches; reduce heat to medium and cook, stirring for 3 minutes. Stir in basil and remaining salt and pepper. Pour over chicken to serve.

Categories: Main Dish 
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