Chicken with Peaches and Basil

4
Servings
15m
Prep Time
41m
Cook Time
56m
Ready In


" This is wonderful when peaches are fresh and in season, but canned peaches can be used when necessary. "

Original recipe yields 4 servings
OK

Nutritional

  • 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

Step 1

In a shallow dish, combine flour and half of the salt and pepper, set aside 2 teaspoons for sauce.

Step 2

In remaining flour mixture, coat chicken well; shake of excess.

Step 3

In a large frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside.

Step 4

Transfer to plate and keep warm

Step 5

Meanwhile, peel and pit peaches; cut into wedges.

Step 6

Add onion, garlic and reserved flour mixture to skillet; cook, stirring for 3 minutes

Step 7

Pour in stock and lemon juice; bring to boil, stirring to scrape up any brown bits from bottom of pan.

Step 8

Add peaches; reduce heat to medium and cook, stirring for 3 minutes.

Step 9

Stir in basil and remaining salt and pepper

Step 10

Pour over chicken to serve

Tips & Variations


No special items needed.

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