Peachy Chicken with Basil

I got this from a Cooking Light cookbook I checked out from the library. It's got a very unique flavor so it may not be for everyone but we like it a lot!

3 Tbsp all-purpose flour

1/2 tsp salt

1/2 tsp coarsely ground black pepper

4 medium skinless, boneless chicken breast halves (1 1/4 lbs.)

2 Tbsp margarine or butter

3/4 Cup chicken broth

3 medium peaches (1 lb.), peeled and sliced

1 small red onion, thinly sliced

1/4 tsp. freshly grated lemon peel

8 large basil leaves, thinly sliced

1. On waxed paper, mix flour, salt, and pepper; use to coat chicken breasts.

2. In nonstick 12-inch skillet, melt margarine over medium heat. Add chicken and cook 6 minutes. Turn chicken over and cook until chicken is golden brown and loses its pink color throughout, 6 to 8 minutes longer. Transfer chicken to platter and keep warm.

3. Add broth to skillet; heat to boiling over high heat. Add peaches, red onion, and lemon peel. Cook, stirring frequently, until peaches are softened and sauce is slightly thickened, about 3 minutes. Stir sliced basil into skillet. Spoon sauce over chicken to serve. Makes 4 main dish servings.

* I have made this with both fresh peaches and canned peaches...it works just fine with either. I like it better with the fresh (more tangy peachy flavor) but my husband likes it with the canned so it could go either way.