Cider Peach Chicken
1. 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.
2. 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 (165°F internal temperature).
3. 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.
4. Spoon equal amounts of peach mixture over chicken breasts. Serve with rice pilaf, if desired.
- 4.5 g Total Fat
- 1 g Saturated Fat
- 125 mg Cholesterol
- 90 mg Sodium
- 40 g Protein
- 27 g Total Carbohydrates
- 3 g Dietary Fiber
Directions
1. 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.
2. 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 (165°F internal temperature).
3. 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.
4. Spoon equal amounts of peach mixture over chicken breasts. Serve with rice pilaf, if desired.