Serves
4
INGREDIENTS
- 2 tbsp Butter
- 2 tbsp Canola oil
- 4 boneless, skinless Chicken breasts
- 1/2 tsp Salt
- 4 peaches peeled and wedged
- ¼ cup fresh, chopped basil
METHOD
- Heat butter and oil in a large, wide fry pan over medium high. Dry chicken well with paper towels, then sprinkle with salt. Place chicken carefully into pan and cook 5 to 7 minutes or until deep golden on one side.
- Flip chicken, reduce heat to low and cover. Cook 10 min or until cooked through.
- Remove chicken to a platter and cover to keep warm. Add peaches and swirl (it will splatter so stand back). Cook, swirling to scrape up browned bits from the bottom of the pan, for about 1 min or until peaches are very hot. Stir in basil and pour over chicken.
Peeling Peaches
To peel peaches, boil a large pot of water and prepare an ice bath. Cut a small X into the base of each peach. Drop into the boiling water for 30 sec, then immediately transfer to the ice bath. Once peaches are cool, drain them and the skin will peel right off.