AuthorMike EgrieCategoryDifficultyIntermediate
Peach-Balsamic Chicken Skillet
Yields4 Servings
Prep Time15 minsCook Time15 minsTotal Time30 mins
 2 tbsp canola oil
 20 oz (4) boneless, skinless chicken breasts
 ¼ tsp salt
 ¼ tsp ground black pepper
 ½ cup sliced yellow onion
 3 tbsp balsamic vinegar
 2 cups sliced firm, ripe yellow peaches (about 4 small peaches)
 14.50 oz Hunt’s® diced tomatoes, drained
 2 tbsp thinly sliced fresh basil
1

Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper; place in skillet. Add onion; cook 5 minutes or until chicken is browned, turning once. Remove chicken from skillet; set aside.

2

Add balsamic vinegar; cook 2 minutes or until thickened. Stir in peaches and drained tomatoes.

3

Return chicken to skillet. Cover, reduce heat and cook 8 to 10 minutes or until chicken is no longer pink in centers (165°F). Sprinkle with basil just before serving.

Make it a meal: Serve with steamed wild rice blend and roasted asparagus.

Culinary: Balsamic Vinegar
Vinegar can have almost as important a role in cooking as wine. Many authentic and certified vinegars come with a hefty price tag, however more affordable balsamic vinegars, when boiled down by half and reduced to a syrup, can taste surprisingly good.

Nutrition: Peaches
Peak season for peaches is June to August, but a variety of peaches are often available from April to October. Peaches are a good source of Vitamin C, and provide a significant amount of potassium and vitamin A.

Make it Gluten Free: Dependent on using a Gluten Free balsamic vinegar.

 

Ingredients

 2 tbsp canola oil
 20 oz (4) boneless, skinless chicken breasts
 ¼ tsp salt
 ¼ tsp ground black pepper
 ½ cup sliced yellow onion
 3 tbsp balsamic vinegar
 2 cups sliced firm, ripe yellow peaches (about 4 small peaches)
 14.50 oz Hunt’s® diced tomatoes, drained
 2 tbsp thinly sliced fresh basil

Directions

1

Heat oil in a large skillet over medium-high heat. Sprinkle chicken with salt and pepper; place in skillet. Add onion; cook 5 minutes or until chicken is browned, turning once. Remove chicken from skillet; set aside.

2

Add balsamic vinegar; cook 2 minutes or until thickened. Stir in peaches and drained tomatoes.

3

Return chicken to skillet. Cover, reduce heat and cook 8 to 10 minutes or until chicken is no longer pink in centers (165°F). Sprinkle with basil just before serving.

Peach-Balsamic Chicken Skillet
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