Chicken With Peaches and Basil

Total Time
Prep 15 mins
Cook 26 mins

This is wonderful when peaches are fresh and in season, but canned peaches can be used when necessary.

Ingredients Nutrition


  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.


Most Helpful

So Good!! I used a nectarine and was to lazy to skin it. I cut the recipe in half for 2 people but next time I will just reduce the amount of chicken but keep the sauce the same as the sauce is incredible! So flavourful! I also added a few snow peas to mine and served with pasta. This is a keeper!

dale! December 22, 2002

Wow! This is a great recipe. The chicken came out very moist and tender and the sauce was very flavorful. The peaches and the basil together with the peppery sauce were really excellent. A great choice for company. The recipe was very clear and accurate as well.

HeatherFeather September 27, 2002

I love this recipe! The only changes I made was to pound out the chicken,add extra garlic and I used 1 1/2 cups of chicken stock thickened with a corn starch slurry. I have made this recipe atleast 6 times, I am surprised I never rated it before. Great summer meal! thanks a bunch!!

LaniePie June 12, 2010

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