Peachy Chicken with Basil
Instructions:
- Fragrant basil, sweet onion, and juicy fruit slices form the perfect sauce for lean chicken breasts. Spoon over noodles or rice to capture every luscious drop. Serve with a green salad.
- 3 tablespoons all-purpose flour
- 1â„2 teaspoon salt
- 1â„2 teaspoon coarsely ground black pepper
- 4 medium skinless, boneless chickenbreast halves (about 11â„4 pounds)
- 2 tablespoons butter or margarine
- 3â„4 cup chicken broth
- 3 medium peaches (about 1 pound), peeled and sliced
- 1 small red onion, thinly sliced
- 1â„4 teaspoon freshly grated lemon peel
- 8 large basil leaves, thinly sliced
- On waxed paper, mix flour, salt, and pepper. Coat the chicken breasts with the seasoned flour.
- In nonstick 12-inch skillet,melt butter over medium heat.Add chicken and cook 10 to 12 minutes, until juices run clear when thickest part of chicken breast is pierced with tip of knife, turning once. Transfer chicken to platter; keep warm.
- Add chicken broth to skillet; heat to boiling over high heat.Add peaches, red onion, and lemon peel. Cook, stirring frequently, about 3 minutes or until peaches are softened and sauce is slightly thickened. Stir sliced basil into skillet.
- Spoon sauce over chicken to serve.
- P R E P 20 minutes
- C O O K 15 minutes
- MA K E S 4 main-dish servings