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.
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
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.
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.
Bake at 350° for 15 minutes or until chicken is done.
I followed this recipe pretty much to the letter, except that I did not add the basil leaves until after the chicken was done. It was delicious. My husband and I both enjoyed it, and I will definitely make it again.
Good Recipe. I browned chicken longer. Reduce sauce for about 5-7 minutes (depending on how much broth is added. Scrape bottom. Add two table spoons of butter to final sauce then add basil ginger and peaches. Simmer 2-3 minutes. Then add chicken and coat, !5 minutes in oven. I deglazed pan with 1/4 cup of white wine and added it to the mixture before serving.Green chopped onions to garnish.If using ground ginger and dried basil use a little more to get the a rich flavor to sauce. Good Recipe, Thanks
This was fantastic, so full of flavor. I fully browned the chicken in the skillet, which took about 6 mins per side. Regarding the sauce, use a good quality stock. Add stock after the ginger and garlic, turn heat to high and reduce sauce, scraping up bits on bottom of pan, to about 1/2 or 3/4 cup. Then add basil, peaches and chicken. By browning a bit longer on stove top the dish only took 15 mins in oven. Moist and delicious. I served over jasmine rice.
My family enjoyed this but like others mentioned, the sauce had a water consistency. Didn't have fresh ginger so I used ground ginger. I didn't feel like making a side dish so I served it with a left over pasta side of elbows, basil pesto, halved grape tomatoes and spinach (similar to another Cooking Light side) . I'd make this again because we liked the flavor and peaches.
This was super bland. It was edible. Otherwise I would have given it one star. It needs more flavor. I will not ever make this again. I'm going to try and turn my leftovers into chicken soup and add some chicken stock, noodles, etc.
This would be a 5-star recipe if the sauce was not water-thin. The taste of the sauce makes the recipe, but the consistency keeps it from being something you would serve to guests. We served it with jasmine rice and YUM!