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Thanks to Theresa (Rockridge) for this yummy recipe! Theresa’s family loves to cook together to make their own recipes. For her family, the CSA acts as a seasonal guide to what is freshest and best. Ingredients
Ingredients
2 lbs. boneless, skinless chicken breasts (or thighs) sliced into strips
1/2 cup raspberry vinegar
1/2 cup chopped basil (chiffonade if possible*)
2 Tablespoons cooking oil (olive oil is fine as long as it is mild)
3-4 ripe yet relatively firm peaches, pitted and sliced into eighths
¼ teaspoon salt and 1/8 teaspoon pepper
Preparation
Combine vinegar, basil, 1 tablespoon of the oil, salt and pepper in a large bowl,
add chicken and coat with marinade. Let marinate for an hour (covered) or
leave overnight in the refrigerator. If you can only marinate for 30 minutes, that’s
fine.
Heat a large sauté pan and add the remaining oil, then drain the chicken from the
marinade (leave the marinade in the bowl) and cook the chicken on medium for
about 15 minutes.
Meanwhile, add the peaches to the marinade for about 15 minutes. Then add the
peaches to the pan with the chicken. Cook about 5 minutes more, until peaches
are hot inside and chicken is done. Add more salt and pepper if desired
* To chiffonade the basil, remove the basil leaves from the stem, place the
smaller ones inside the largest ones, roll the small leaves inside the large leaves
(like a cigar), and then slice crosswise. The basil will be in thin, long strips.
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