1. In a shallow dish, combine flour and half of the salt and pepper, set aside 2 teaspoons for sauce. 2. In remaining flour mixture, coat chicken well; shake of excess. 3. In a large frypan, heat oil over medium heat; cook chicken, turning once, for 15 to 20 minutes or until no longer pink inside. 4. Transfer to plate and keep warm. 5. Meanwhile, peel and pit peaches; cut into wedges. 6. Add onion, garlic and reserved flour mixture to skillet; cook, stirring for 3 minutes. 7. Pour in stock and lemon juice; bring to boil, stirring to scrape up any brown bits from bottom of pan. 8. Add peaches; reduce heat to medium and cook, stirring for 3 minutes. 9. Stir in basil and remaining salt and pepper. 10. Pour over chicken to serve. ---------------------------------------------------------------------------
Nutrition
Ingredients
