Ingredients

Instructions

  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.