Chicken with Peaches and Basil
September 12, 2011
" This is wonderful when peaches are fresh and in season, but canned peaches can be used when necessary. "
- Serving Size: 1 (360.8 g)
- Calories 284
- Total Fat - 22.3 g
- Saturated Fat - 6.2 g
- Cholesterol - 12 mg
- Sodium - 254.5 mg
- Total Carbohydrate - 15.5 g
- Dietary Fiber - 4.3 g
- Sugars - 7.5 g
- Protein - 8.8 g
- Calcium - 201.2 mg
- Iron - 2 mg
- Vitamin C - 46.9 mg
- Thiamin - 0.1 mg
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
Tips & Variations
No special items needed.