Chicken with Peaches and Basil


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Member since 2007
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Serves | Prep Time | Cook Time

Why I Love This Recipe

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

peaches can be used when necessary.


Ingredients You'll Need

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


Directions

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.


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