PEACH CHICKEN

Ingredients:

• 4 boneless, skinless chicken breasts
• 1 ½ tablespoons olive oil
• 1 small sweet onion, finely chopped
• ½ teaspoon minced fresh rosemary
• ⅓ cup brown sugar
• 2 tablespoons apple cider vinegar
• 2 teaspoons dijon mustard
• ½ teaspoon salt
• 3 medium ripe peaches, pitted and chopped 
• ¼ teaspoon ground black pepper

Directions:

•  Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan and swirl it around to coat.
• Sprinkle the chicken with ¼ teaspoon salt and pepper. Add the chicken to the pan; cook for about 7 minutes per side, or until cooked through and golden brown. The meat should reach an internal temperature of 165°F.
• Remove the chicken from the skillet; set aside on a plate. Cover with foil to keep warm.
• Do not clean out the skillet, but add another 1 ½ teaspoons of oil. Add the onion and rosemary; cook for 1 minute or until lightly golden, scraping up the bits from the bottom of the skillet as you stir.
• Add the brown sugar, vinegar, mustard, ¼ teaspoon salt, and the chopped peaches; cook for 10-12 minutes, or until the peaches are soft.
• Return the chicken to the skillet; heat just until warm, spooning the sauce over the meat.

**Note if you are using a cast iron skillet, you may need to adjust your heat as cast iron retains a lot of heat.