Chicken with Peaches and Basil

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Chicken with Peaches and Basil

Recipe for Chicken with Peaches and Basil

Not everyone likes fruit with their meat but I have always enjoyed the sweet taste that the fruit adds to the dish. This is nice served with rice and a green vegetable such as asparugus or green beans.

INGREDIENTS for Chicken with Peaches and Basil

  • 3 tablespoons All-Purpose Flour 50 ml
  • ½ teaspoon each Salt and Pepper 2 ml
  • 4 boneless, skinless Chicken Breasts 4
  • 2 tablespoons Olive Oil 25 ml
  • 2 ripe Peaches or Nectarines 2
  • 1 small Onion, chopped 1
  • 1 clove Garlic, minced 1
  • ¾ cup Chicken Stock 175 ml
  • 1 tablespoon Lemon Juice 15 ml
  • ¼ cup chopped Fresh Basil 50ml

METHOD for Chicken with Peaches and Basil

In shallow dish, combine flour and half each of the 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.

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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