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Basil-Peach Chicken Breasts

Photo: Jennifer Davick; Prop Styling: Lindsey Ellis Beatty
Hands-on time 30 mins
Total time 45 mins
Yield Makes 4 servings
Starting the chicken on the stovetop and finishing in the oven helps prevent dry, overcooked chicken. The flavorful juices make a fresh and clean sauce--much lighter than a flour-thickened gravy. Serve with steamed rice, couscous, or quinoa for a simple summer meal.

Ingredients

  • 4 skinned and boned chicken breasts (about 2 lb.)
  • 1 1/4 teaspoons kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 2 tablespoons canola oil
  • 1 shallot, thinly sliced
  • 1 teaspoon freshly grated ginger
  • 2 garlic cloves, minced
  • 12 fresh basil leaves, finely chopped
  • 1 cup reduced-sodium fat-free chicken broth
  • 4 large peaches, peeled and cut into 1/4-inch-thick slices (about 2 cups)
  • Garnish: fresh basil leaves

How to Make It

  1. Preheat oven to 350°. 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.

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

  3. Bake at 350° for 15 minutes or until chicken is done.