Ingredients

• 3 tablespoons all-purpose flour
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 4 boneless skinless chicken breast halves
• 2 tablespoons olive oil
• 2 ripe peaches or 2 nectarines
• 1 small onion, chopped
• 1 garlic clove, smashed
• 3/4 cup chicken stock
• 1 tablespoon lemon juice
• 1/4 cup fresh basil, chopped

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.