Ingredients (7)
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boneless, skinless chicken breasts 4
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kosher salt and freshly ground black pepper, to taste
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olive oil 2 tablespoons
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unsalted butter 1 tablespoon
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light brown sugar ½ cup
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sliced peaches, drained and cut into chunks 1 can (15 ounces)
Steps (4)
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1Season chicken breasts with salt and pepper.
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2In 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.
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3In the same skillet, reduce the heat and melt the butter together with the brown sugar, stirring until smooth. Stir in dressing, cooking until bubbly.
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4Return chicken to skillet, add the peaches, and cook until heated through. Serve immediately.
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