Peachy Chicken With Basil
Combine fragrant basil and juicy fruit slices in a perfect sauce for sautéed chicken breasts. Spoon over noodles or rice, so you get every drop.

3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
4 medium skinless, boneless chicken-breast halves (about 1 1/4 pounds)
2 tablespoons margarine or butter
3/4 cup chicken broth
3 medium peaches (about 1 pound), peeled and sliced
1 small red onion, thinly sliced
1/4 teaspoon freshly grated lemon peel
8 large basil leaves, thinly sliced
Cooked noodles or rice (optional)
Tiny basil sprigs for garnish

1. On waxed paper, mix flour, salt, and pepper. Coat chicken breasts with seasoned flour.

2. In nonstick 12-inch skillet, melt margarine or butter over medium heat. Add chicken and cook 10 to 12 minutes, until juices run clear when thickest part of chicken breast is pierced with tip of knife, turning once. Transfer chicken to platter; keep warm.

3. Add chicken broth to skillet; heat to boiling over high heat. Add peaches, red onion, and lemon peel. Cook, stirring frequently, about 3 minutes or until peaches are softened and sauce is slightly thickened. Stir sliced basil into skillet.

4. To serve, arrange chicken on plates with cooked noodles or rice. Spoon sauce over chicken. Garnish with basil sprigs.

Serves: 4