Basil-Peach Chicken Breasts |
|
 |
Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
|
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 |
Directions:
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.
|
|