3 T. all-purpose flour
1/2 tsp. salt
1/2 tsp. ground black pepper
4 medium skinless, boneless chicken breast halves
2 T. butter or margarine
3/4 C. chicken broth
3 medium peaches, peeled and sliced
1 small onion, coarsely chopped
1 green pepper, coarsely chopped
1/4 tsp. freshly grated lemon peel
8 large basil leaves, thinly sliced
1. Mix flour, salt, and pepper in plastic bag; add chicken breasts and shake to coat
evenly.
2. In nonstick 12" skillet, melt butter or margarine over medium heat. Add chicken
and cook 10-12 minutes, turning once, until juices run clear. Transfer chicken to platter
and keep warm.
3. Add chicken broth to skillet; heat to boiling over high heat. Add peaches, onion,
green pepper, and lemon peel. Cook, stirring frequently, about 3 minutes or till peaches
are softened and sauce is slightly thickened. Stir sliced basil into skillet.
4. To serve, arrange chicken on plates with cooked noodles, rice, or mashed potatoes.
Spoon sauce over chicken. Enjoy!
NOTE: I added a teaspoon of Rogan Josh, an Indian seasoning from www.penzeys.com to the flour mixture to spice up the
chicken. You could also use curry powder or cumin if you like the extra jazz. I also
substituted juice drained from the peaches for part of the chicken broth. This recipe came
from Good Housekeeping, July 1999.
from Diane Hollendonner
Jacksonville