Peachy basil chicken



5 min


4 servings

* PLUS Cooking time: 14 minutes
Peachy basil chicken

Andreas Trauttmansdorff


  • 2 tbsp butter
  • 4 skinless, boneless chicken breasts
  • 2 large peaches
  • 1/4 cup orange juice
  • 1/2 tsp salt
  • 1/4 to 1/2 tsp cayenne
  • 1/4 cup shredded fresh basil


  • Melt butter in a large, non-stick frying pan over medium heat. When butter is bubbly, add chicken and cook, uncovered, until lightly golden, about 4 minutes per side. Meanwhile, peel peaches, only if you wish, then slice into thick wedges.
  • Once chicken is golden, add peaches and orange juice. Sprinkle with salt and 1/4 tsp (1 mL) cayenne. Turn chicken to coat. Reduce heat to medium-low. Cover and simmer, turning occasionally, until chicken feels springy when pressed, 6 to 8 minutes. Remove from heat. Taste and stir in remaining cayenne, if needed. Sprinkle with basil.

Nutrition (per serving)

  • Calories
  • 232,
  • Protein
  • 31 g,
  • Carbohydrates
  • 7.9 g,
  • Fat
  • 8 g,
  • Fibre
  • 1.3 g,

Jazz up a quick chicken sauté with the last of the season’s juicy ripe peaches. This is a saucy recipe, so serve it with rice or noodles to soak it all up.

Dress It Up

Then sprinkle with one of the following toppings:

* crumbled feta or goat cheese

* thinly sliced green onions

* pinches of dried dillweed

* toasted coconut or almonds

Add It

At the end of cooking, stir in any (or all) of these:

* chopped, roasted red pepper

* chopped, pitted black olives

* baby spinach

* chopped seeded jalapeños