Whip up this delicious peach and chicken sauté in no time, courtesy of the folks at the California Cling Peach Board.
4 boneless, skinless chicken breasts
1 tbsp (15 mL) vegetable oil
½ large onion, thinly sliced
1 clove minced garlic
1 can (14 oz/398 mL) California cling peach slices
1 cup (250 mL) snow peas
1 small red or green pepper, thinly sliced
¼ cup (50 mL) maple syrup
In a large skillet, heat vegetable oil over medium heat. Add garlic and
onion 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 canned California cling
peaches into a measuring cup. Add juice/syrup to the 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 5 minutes, until chicken is cooked through.