Peach Chicken Saute
15 ml (1 tbsp) vegetable oil
1/2 large onion, thinly sliced
1 clove minced garlic
4 boneless, skinless chicken breasts
1 can (398 ml/14 oz) cling peach slices
50 ml (1/4 cup) maple syrup
250 ml (1 cup) snow peas
1 small red or green pepper, thinly sliced
In a large skillet, heat vegetable oil over medium heat. Add onion and garlic and cook, stirring occasionally, for 2 minutes. Add chicken breasts and cook for 3 to 4 minutes on each side until browned.
Meanwhile, drain juice or light syrup from peaches into a measuring cup. Add to skillet along with maple syrup and stir, scraping up any brown bits from the bottom of the pan. Add peach slices, snow peas and red pepper. Cover pan with lid and cook for about 5 minutes, until chicken is cooked through.
Makes 4 servings.
Source: California Cling Peach Board.