Recipes

Cider Peach Chicken

Cider Peach Chicken

4

5 min 5 min

20 min 20 min

Prepared with:

Sliced Peaches in light syrup

Sliced Peaches in light syrup

Ingredients

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]

salt, optional

2 Tbsps. cider vinegar

⅛ tsp. dried red pepper flakes, optional

Preparation

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.