Skillet Basil-Peach Chicken Breasts

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  6 breast fillet or 708g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

• Olive oil

  Salad or cooking

  1 tbsp or 14g

• Shallots

  Raw

  1 shallot (medium) or 43g

• Ginger root

  Raw

  1 tsp or 2g

• Garlic

  Raw

  2 cloves, minced or 6g

• Basil

  Fresh

  12 leaf, whole or 6g

• Chicken broth

  Soup, canned, less/reduced sodium

  1 cup or 240g

• Peaches

  Raw

  4 large or 700g

Directions

1. Preheat oven to 350 degrees F.
2. 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.
3. 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.
4. 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.
5. Enjoy!
6. Recipe inspired by: http://www.skinnytaste.com/2015/05/skillet-basil-peach-chicken-breasts.html

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