Page 95 - One-Dish Meals

Peachy Chicken with Basil

Fragrant basil, sweet onion, and juicy fruit slices form the perfect sauce
for lean chicken breasts. Spoon over noodles or rice to capture every
luscious drop. Serve with a green salad.
P R E P 20 minutes C O O K 15 minutes M A K E S 4 main-dish servings

3 tablespoons all-purpose flour 3 ⁄4 cup chicken broth
1 ⁄2 teaspoon salt 3 medium peaches (about 1 pound),
1 ⁄2 teaspoon coarsely ground black peeled and sliced
pepper 1 small red onion, thinly sliced
4 medium skinless, boneless chicken- 1 ⁄4 teaspoon freshly grated lemon peel
1
breast halves (about 1 ⁄4 pounds)
8 large basil leaves, thinly sliced
2 tablespoons butter or margarine
1. On waxed paper, mix flour, salt, and pepper. Coat the chicken breasts
with the seasoned flour.

2. In nonstick 12-inch skillet, melt butter over medium heat. Add chicken
and cook 10 to 12 minutes, until juices run clear when thickest part of
chicken breast is pierced with tip of knife, turning once. Transfer chicken
to platter; keep warm.

3. Add chicken broth to skillet; heat to boiling over high heat.Add peaches,
red onion, and lemon peel. Cook, stirring frequently, about 3 minutes or
until peaches are softened and sauce is slightly thickened. Stir sliced basil
into skillet.

4. Spoon sauce over chicken to serve.
E A C H S E R V I N G About 280 calories | 35 g protein | 16 g carbohydrate |
8g total fat (2 g saturated) | 82 mg cholesterol | 580 mg sodium.

Stir-Fries & Skillet Suppers 95