Georgian Chicken

4 skinless chicken breasts, bone-in or 8 chicken thighs
1/2 cup flour, seasoned with
salt and pepper, to taste (remove and reserve 2 TBSP for sauce)
2 tablespoons olive oil or 2 tablespoons canola oil

SAUCE
1 (28 fluid ounce) can sliced peaches
1 cup orange juice
3 tablespoons brown sugar
2 tablespoons vinegar
1 teaspoon dried basil leaves or 2 tablespoons chopped fresh basil
1 teaspoon fresh ginger, minced
1 teaspoon nutmeg
1 -2 clove garlic, minced


Directions:

1 Dredge chicken in seasoned flour, shake off and lay on wire rack to dry, abot 10 minutes.
2 Heat oil in deep sided saute pan, until it is quite hot.
3 Cook chicken, turning to brown evenly, about 3-5 minutes.
4 Remove chicken to paper towel to drain.
5 There should be 1 TBSP of oil in pan, if not, add a little more.
6 Reduce heat to medium and whisk reserved peach and orange juices until smooth.
7 Stir in remaining ingredients, bring to a boil, cook 3 minutes.
8 Add chicken to pan, cover and continue to cook until chicken is longer pick in center, about 25 minutes.
9 Add peach slices and heat through.

From food.com