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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 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. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
purpose flour	3	tablespoons		-	-	-	-
salt	1/2	teaspoon		-	-	-	-
pepper	1/2	teaspoon		2.8865	0.7354	0.1195	0.0375
chicken breast half	4	boneless	skinless boneless	-	-	-	-
olive oil	2	tablespoons		238.68	0.0	0.0	27.0
nectarine	2		ripe	125.84	30.173000000000002	3.0316	0.9152
onion	1		chopped	28.0	6.537999999999999	0.77	0.07
garlic clove	1		smashed	-	-	-	-
chicken stock	3/4	cup		64.8	6.354	4.5360000000000005	2.16
lemon juice	1	tablespoon		3.355	1.0523	0.0534	0.0366
basil	1/4	cup	chopped	1.38	0.159	0.18899999999999997	0.0384

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.