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Peach chicken

Peachy Summer Chicken

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Course Main Course
Cuisine American
Servings 4
Calories 217 kcal

Ingredients
  

  • 4 each boneless chicken breasts with skin removed
  • 1/2 t ground black pepper
  • 1/4 t salt
  • 3 T whole grain pasta flour
  • 1 T  olive oil
  • 3 each shallots thinly sliced
  • 1/2 C  chicken broth
  • 2 each firm, ripe peaches sliced
  • 1/2 C fresh basil chopped

Notes

Notes
  • Flatten chicken breasts to an even thickness.   
  • Season the chicken with salt and pepper, coat with flour, removing excess.
  • Heat a large nonstick skillet over medium heat and add 2 teaspoons oil.   Add the chicken breasts and cook for 12 minutes turning once until temperature is 160 F in the thickest part of the breast and the juices run clear.
  • Remove chicken to a platter.
  • Add the remaining oil and the shallots to the skillet.   Cook, stirring for 2 to 3 minutes or until the shallots are soft.   Add the broth and stir to scrape up any brown bits. 
  • Increase to medium high heat and add the peaches.   Cook for 2 minutes, stirring frequently until the broth reduces slightly. 
  • Return the chicken and any juices to the skillet.   Cook for 1 to 2 minutes, stirring frequently until the chicken is hot.   Add the basil and enjoy.