Tuesday, October 1, 2013

Basil Peach Chicken

I was in the store the other day roaming the fruits and vegetable section when I spotted some late summer peaches.  Oh yum!

Perfect timing as I had recently found a recipe on SouthernLiving.com that called for chicken, peaches, and basil.  I thought the combination was so unique that I regretted not making it over the summer.

But alas...I found some wonderful ripe peaches and knew my wish was about to come true.  The recipe did not disappoint.  Do you like fruit with your chicken?  This may not be typical, but the lightness of the chicken flavor is a great partner to the sweetness of the peaches.  Throw in some spicy, flavorful basil and a nice thin sauce and you have a wonderfully light meal.

This dish starts out on the stove and ends up finishing in the oven, so make sure you use an ovenproof skillet.  Best part? It's done in under 30 minutes!

If you find peaches in your store, make this dish...it's a winner!

Basil Peach Chicken 

serves 4

4 boneless skinless chicken breasts
salt & pepper to taste
2 T canola oil
1 shallot, small dice
1 t grated ginger
2 garlic cloves, minced
12 fresh basil leaves, finely chopped
1 c reduced-sodium fat-free chicken broth
4 large peaches, peeled and cut into 1/4-inch-thick slices
Garnish: fresh basil leaves  

Preheat oven to 350 degrees. Season chicken on both sides with salt and pepper. Cook chicken in hot oil in a large ovenproof skillet over medium-high heat 2 minutes on each side or until browned. Remove chicken from skillet, reserving drippings in skillet.

Reduce heat to medium. Add shallot to hot drippings in skillet, and saute 3 minutes or until tender. Add ginger and garlic; saute 45 to 60 seconds or until fragrant. Add basil, chicken broth, and peaches. Return chicken to skillet, and turn to coat. 

Bake at 350° for 15 minutes or until chicken is done.  Serve over rice or couscous.

adapted from SouthenLiving.com

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