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.
Basil-Peach Chicken Breasts
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.
More From Southern Living
Total: 45 Minutes
- 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
- 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.
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