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Chicken with Peaches and Basil is a marriage made in heaven! Sweet ripe peaches and fresh basil pair magnificently with subtle chicken. You can use canned peaches if fresh peaches are out of season. I like to find recipes that use fruit with a meat product. I think the fruit adds to the sometimes, boring taste of meat. I find this particularly true for chicken or turkey.

Ingredients for Chicken with Peaches and Basil

  • 3 Tbsp (50 mL) All-Purpose Flour
  • ½ Tsp (2 mL) each Salt and Pepper
  • 4 boneless skinless Chicken Breasts
  • 2 Tbsp (25 mL) Olive Oil
  • 2 ripe Peaches or Nectarines
  • 1 small Onion, chopped
  • 1 clove Garlic, minced
  • ¾ cup (175 mL) Chicken Stock
  • 1 Tbsp (15 mL) Lemon Juice
  • ¼ cup (50 mL) chopped fresh Basil

Method for Chicken with Peaches and Basil

In shallow dish, combine flour and half each of salt and pepper; set aside 2 tsp (10 ml) for sauce. In remaining flour mixture, coat chicken well; shake off excess.
In large skillet, 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.

Makes 4 servings.

Fine Cooking

Fine CookingFine Cooking is one of my most favourite food magazines. It i s a delight to read and there is always something new to learn from each issue. I urge you to try it.

About Pat Tate

Always a very busy person Pat has been interested in cooking and collecting recipes. In an effort to sort out a mound of favorite recipes and to be able to pass them on to the next generation she started this site Family, Foods, and Friends. Again she invites people to join her and to share their cooking adventures.

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