You will need
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7
slices DOLE® Fridge Pack Peach Slices
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2
tablespoons course-grain mustard
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1
tablespoon white balsamic vinegar
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1
tablespoon vegetable oil
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1/2
pound boneless, skinless chicken breasts
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1
tablespoon finely chopped chives
Method
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1
Drain peach slices; reserve 2 tablespoons juice in small bowl.
-
2
Stir mustard and vinegar into reserved juice. Add chicken and coat on all sides.
-
3
Heat oil, over medium high heat in skillet. Add chicken and cook about 6 to 8 minutes, turning until no longer pink in center. Remove from heat and gently stir in peaches, until heated through. Season with salt and pepper to taste, if desired.
00:00 -
4
Serve chicken and peaches. Garnish with chopped chives.
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