Skillet Chicken Recipes

Cider Peach Chicken

So simple, yet elegant, rosemary scented sweet peaches with tangy cider vinegar dress up everyday chicken breasts. Serve with rice pilaf for a stunning entree in under 30 minutes.

Cider Peach Chicken

Prep: 5 min | Cook: 20 min | Servings: 4

Ingredients

  • 1 medium onion, thinly sliced (about 2 cups)
  • 2 cloves garlic, minced
  • 4 boneless, skinless chicken breast halves, about 1 1/2 pounds, rinsed and patted dry
  • 2 (15 ounce) cans Del Monte Lite Sliced Yellow Cling Peaches, drained
  • 1 1/2 teaspoons chopped fresh rosemary (or 1/2 teaspoons dried rosemary)
  • Salt (optional)
  • 2 tablespoons cider vinegar
  • 1/8 teaspoon dried red pepper flakes

Instructions

  1. Heat a large skillet over medium-high heat; spray with non-stick cooking spray.
  2. Cook onion for about 4 minutes or until golden brown; stir in garlic and cook for 15 seconds, stirring onstantly.
  3. Remove chicken and cover to keep warm.
  4. Gently stir in vinegar and red pepper flakes, if desired, into peach mixture.
  5. Increase heat to medium-high; bring to a boil and cook 2 to 3 minutes or until most of the liquid has evaporated.
  6. Spoon equal amounts of peach mixture over chicken breasts.
  7. Serve with rice pilaf, if desired.

Notes

Recipe and photo used with permission from: Del Monte



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