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.
This was super yummy and very simple! I didn't have a shallot so I used just a bit of yellow onion. My basil plant is also still quite small. Too small to harvest any. I did use fresh thyme though which I know is a different flavor, but it was still delicious.
I did was a few others said and reduced the pan sauce down quite a bit and adding a few knobs of butter before adding in the fresh herbs, peaches, and chicken. I grilled some zucchini and served it all with jasmine rice. Definitely recommend for a fairly quick and very yummy weeknight meal!
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.
Delicious and light; perfect for summer! Refreshing flavors! But I think you must sautée chicken much longer than recipe says. Will still be moist!
Fresh, not great.
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!
Needed more salt, personal preference. The chicken was moist; I cooked it for 25 min., at 15 it was not quite done. Mine did not get as brown as the picture, but nothing ever looks like the pictures... I wonder if you used a kitchen torch just before serving might help with the color and Carmelite the peaches a bit....? My hubby liked it, so we will have it again!
Solid. The chicken was moist. The sauce was tasty. Added some cinnamon to the chicken before finishing it off in the oven. I would make this again!
Looked fabulous in SL but the taste just wasn't there. Very bland. My peaches were ripe but maybe if they were riper? Added sugar to give it some taste but just wasn't worth the effort.
