Basil-Peach Chicken Breasts

Name: Basil-Peach Chicken Breasts
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

11 ingredients

3 steps

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 saute 3 minutes or until tender. Add ginger and garlic; saute 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.