3 boneless, skinless chicken breasts (1½ pounds)
Coarse kosher salt and freshly ground black pepper
1 tablespoon pure olive oil
1 shallot, thinly sliced
1 teaspoon grated fresh ginger
2 garlic cloves, very finely chopped
12 basil leaves, finely chopped, plus more whole leaves for garnish
1 cup homemade chicken stock or reduced-fat, low-sodium chicken broth
4 large peaches, peeled, pitted, and sliced ¼-inch thick (about 2 cups)
Preheat the oven to 350°F.
Pat the chicken dry on both sides with paper towels. Season the chicken on both sides with salt and pepper. Heat the oil in a large ovenproof nonstick 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.
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. Return the chicken to the pan and turn to coat. Transfer to the oven. Bake until the juices run clear when the chicken is pierced with the point of a knife, about 15 minutes. Serve immediately.
Keywords: chicken, peaches, basil, dinner
Reprinted with permission from Lighten Up, Y’all by Virginia Willis © 2015. Published by Ten Speed Press, a division of Penguin Random House, Inc. Photography © 2015 by Angie Mosier. For more information please visit www.virginiawillis.com