CHICKEN WITH PEACHES AND BASIL Recipe
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
- Â½ 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
- Â¾ cup (175 mL) Chicken Stock
- 1 Tbsp (15 mL) Lemon Juice
- Â¼ 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  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.