Victoria’s Read

Chicken With Peaches and Basil

Ingredients
3 tablespoons flour
1/2 teaspoon salt
1/2 teaspoon pepper
4 boneless skinless chicken breast halves
2 tablespoons olive oil
2 ripe peaches or nectarines
1 small onion, chopped
1 garlic clove, smashed
3/4 cup chicken stock
1 tablespoon lemon juice
1/4 cup fresh basil, chopped

Directions
In a shallow dish, combine flour and half of the salt & pepper. Set aside 2 teaspoons for sauce. In remaining flour mixture, coat chicken well; shake of excess. In a large frypan, heat oil over medium heat. Cook chicken, turning once, for 15 to 20 min or until no longer pink inside. Transfer to plate and keep warm. Peel and pit peaches. Cut into wedges. Add onion, garlic & reserved flour mixture to skillet. Cook, stirring for 3 min. Pour in stock & lemon juice. Bring to boil, stirring to scrape up any brown bits from bottom of pan. Add peaches. Reduce heat to medium and cook, stirring for 3 min. Stir in basil and remaining salt & pepper. Pour over chicken to serve.

 
Peaches ‘n Cream Icebox Pie

Ingredients
1 premade 9-inch graham cracker crust
8 ounces cream cheese, softened
14 ounces sweetened condensed milk
1/3 cup lemon juice
1 tablespoon vanilla extract
3-4 peaches, sliced thin
1 (8 ounce) jar peach preserves or orange marmalade
1/4 teaspoon cinnamon

Directions
In medium mixing bowl, beat cream cheese until smooth. Add condensed milk and blend well. Add lemon juice and the vanilla extract. Blend well to combine. Pour into pie shell. Cover and refrigerate pie for at least three hours, or freeze. The pie will slice best if made ahead then frozen overnight or until serving time. Pie may be frozen with or without the peach topping. Defrost for 10 to 15 minutes prior to slicing.
Peach Topping: In a medium bowl, stir the sliced peaches with marmalade and cinnamon. Top pie with the peach mixture.
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