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boneless, skinless chicken breasts
4
kosher salt and freshly ground black pepper, to taste
olive oil
2 tablespoons
unsalted butter
1 tablespoon
light brown sugar
½ cup
½ cup
sliced peaches, drained and cut into chunks
1 can (15 ounces)
For safe meat preparation, reference the USDA website.
For dips, make and enjoy your dip creation. Then, refrigerate within 2 hours or discard.
Season chicken breasts with salt and pepper.
In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the chicken breasts and cook for 5 to 7 minutes on each side, or until golden, juices run clear, and an internal temperature of 165°F has been reached; transfer chicken to a plate.
In the same skillet, reduce the heat and melt the butter together with the brown sugar, stirring until smooth. Stir in dressing, cooking until bubbly.
Return chicken to skillet, add the peaches, and cook until heated through. Serve immediately.
