3 tablespoons all-purpose flour
½ teaspoon salt
½ teaspoon coarsely ground black pepper
4 medium skinless, boneless chicken breast halves (1 ¼ pounds)
2 tablespoon butter or margarine
¾ cup chicken broth
3 medium peaches (1 pound), peeled and sliced
1 small red onion, thinly sliced
¼ teaspoon freshly grated lemon peel
8 large basil leaves, thinly sliced cooked noodles or rice (optional)
- On waxed paper, mix flour, salt, and pepper; use flour mixture to coat chicken, shaking off excess.
- In nonstick 12-inch skillet, melt butter over medium heat. Add chicken and cook, turning once, until chicken loses its pink color throughout, 10 to 12 minutes. Transfer chicken to platter; keep warm.
- Add broth to skillet; heat to boiling over high heat. Add peaches, red onion, and lemon peel; cook, stirring frequently, until peaches have softened and sauce has slightly thickened, about 3 minutes. Stir in sliced basil.
- To serve, arrange chicken on plates with cooked noodles or rice, if using. Spoon sauce over chicken.
