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:
- 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
- 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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This is a favorite at our house. The melding of basil and onions with the sweet peaches is amazing. Wonderful flavor. For best results, take no shortcuts. Especially, use real onions not dehydrated onions or onion powder (made that mistake only once! - when I didn't realize I was out of real onion until I had already started cooking.)
This was good and I'll probably make it again next year when peach season rolls around. I followed the directions exactly, but after tasting it at the end, I decided to add a couple of tablespoons of brown sugar and that made it better. Maybe my peaches weren't sweet enough to start with? Anyway, I served it over Jasmine rice and it was yummy. Thanks.