Sweet peaches, basil and shallots are a great flavor combination in this light, savory-sweet chicken dish.
Once in a while I like to take a break from testing new recipes and make something from one of my many cookbooks. When I look through a cookbook, I usually like to try something I would never have thought of making which is what inspired me to try this dish from Virginia Willis’ Cookbook, Lighten Up ‘Yall; Classic Southern Recipes Made Healthy and Wholesome. It’s also peach season so now is the time to eat enjoy the sweetest, juiciest peaches.
The author shares a really great tip for easily peeling the peaches: Bring a small pot of water to a boil and have an ice bath ready in the sink. Using a pairing knife cut an “X” in the blossom end of the peach. Gently place the peach in the water for 15 to 30 seconds, then transfer to the ice bath with a slotted spoon. The “X” will open slightly and the skin can be removed by gently pulling with a pairing knife.
The recipe below is exactly as written in her book, I didn’t make the full recipe so the photo only shows 2 breasts instead of three. I really enjoyed the flavors of this dish, it was light and flavorful and easy to make. My husband isn’t a fan of fruit in his dinners so it wasn’t his type of dish, but he did clean his plate. Hope you enjoy!
Skillet Basil-Peach Chicken Breasts
Ingredients
- 3 boneless chicken breasts, 1 1/2 lbs
- kosher salt and fresh ground pepper
- 1 tbsp olive oil
- 1 shallot, thinly sliced
- 1 tsp fresh grated ginger
- 2 garlic cloves, finely chopped
- 12 basil leaves, finely chopped plus more for garnish
- 1 cup low-sodium chicken broth
- 4 large peaches, peeled, pitted and sliced 1/4 inch thick (about 2 cups)
Instructions
- Preheat oven to 350°F.
- Pat the chicken dry with paper towels, and season with salt and pepper to taste.
- Heat the oil in a large oven-proof skillet over medium-high heat until shimmering.
- Add the chicken and cook until browned, about 2 minutes per side.
- Remove to a plate and set aside.
- Decrease the heat.
- Add the shallot and cook until translucent, about 3 minutes.
- Add the ginger and garlic to the pan and cook until fragrant stirring constantly, 45 to 60 seconds.
- Add the chopped basil, chicken stock and peaches.
- Return the chicken to the pan and turn to coat.
- Transfer to the oven and bake until the juices run clear when the chicken is pierced with a knife, about 15 minutes.
- Slice the chicken and serve immediately.
