Chicken With Peaches and Basil

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

• Ready In: 41 mins
• Serves: 4

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.