Monday, July 8, 2013

Peach Basil Chicken + Peach Pound Cake

Peach Basil Chicken
-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
-2 garlic cloves, minced
-12 fresh basil leaves, finely chopped
-1/2 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

1.  Preheat oven to 350°.
2.  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.
3.  Reduce heat to medium. Add shallot to hot drippings in skillet, and sauté 3 minutes or until tender. Add garlic; sauté 45 to 60 seconds or until fragrant. Add basil, chicken broth, and peaches. Return chicken to skillet, and turn to coat.
4.  Bake at 350° for 15-25 minutes being sure chicken is done.

Edited to Add:
This morning on the radio I was talking about a Peach Pound Cake I made over the weekend.   I mentioned that I would link the recipe here on the blog. So there you go!   I thought I better do that before you all die from the suspense or worse yet, the lack of the best summer dessert ever.  I ate a piece as soon as I took it out of the pan ... it was hot ... oh my word.  The sweet taste of peaches and pound cake is a combination not to be missed.

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