How To Cook Cider Peach Chicken

Cider Peach Chicken

Basic Ingredients

  • 1 medium onion, thinly sliced, about 2 cups
  • 2 cloves garlic, minced
  • 1½ tsps. chopped fresh rosemary [or 1/2 tsp. dried rosemary, crushed]
  • salt, optional
  • 2 Tbsps. cider vinegar
  • 4 boneless, skinless chicken breast halves, about 1 1/2lb., rinsed and patted dry
  • 2 can (15oz.each) Del Monte® Lite Sliced Cling Peaches, drained
  • ? tsp. dried red pepper flakes, optional

Cooking Methods

  • 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.
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