Cider Peach Chicken
1 medium onion, thinly sliced, about 2 cups
2 cloves garlic, minced
4 boneless, skinless chicken breast halves, about 1 1/2lb., rinsed and patted dry
2 can (14oz.each) Del Monte Sliced Peaches, drained
1½ tsps. chopped fresh rosemary [or 1/2 tsp. dried rosemary, crushed]
2 Tbsps. cider vinegar
⅛ tsp. dried red pepper flakes, optional
- Heat a large skillet over medium-high heat; spray with non-stick cooking spray. Cook onion 4 minutes or until golden brown; stir in garlic and cook 15 seconds, stirring constantly.
- Push onion to one side of skillet and add chicken; cook 2 minutes, then turn chicken. Arrange onion around chicken and top with peach slices. Sprinkle with rosemary; cover, reduce to medium-low and cook 5 minutes. Turn chicken and season lightly with salt, if desired, and cook 5 to 6 minutes or until chicken is no longer pink inside.
- Remove chicken and cover to keep warm. Gently stir in vinegar and red pepper flakes, if desired, into peach mixture. Increase heat to medium-high; bring to a boil and cook 2 to 3 minutes or until most of the liquid has evaporated.
- Spoon equal amounts of peach mixture over chicken breasts. Serve with rice pilaf, if desired.