Ingredients
- 2 2 2 Tbsp olive oil
- 2 2 2 Tbsp olive oil
- 1/2 1/2 3/4 medium yellow onion , sliced (about 3/4 cup)
- 1/2 1/2 3/4 medium yellow onion , sliced (about 3/4 cup)
- 4 4 1 1/4 (5 oz) boneless skinless chicken breasts or 1 1/4 lbs chicken breast tenderloins
- 4 4 1 1/4 (5 oz) boneless skinless chicken breasts or 1 1/4 lbs chicken breast tenderloins
- Salt and freshly ground black pepper
- Salt and freshly ground black pepper
- 2 2 2 cloves garlic , minced
- 2 2 2 cloves garlic , minced
- 1/3 1/3 1/3 cup balsamic vinegar
- 1/3 1/3 1/3 cup balsamic vinegar
- 2 2 2 cups sliced firm but ripe peaches (about 2 medium)
- 2 2 2 cups sliced firm but ripe peaches (about 2 medium)
- 1/4 1/4 1/4 cup thinly sliced basil ribbons
- 1/4 1/4 1/4 cup thinly sliced basil ribbons
Preparation
Step 1
Heat olive oil in a large skillet over medium-high heat.
Add onion and sauté 3 minutes then push far to the side.
Add chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side.
Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don't have much oil left you can add another 1/2 Tbsp).
Add garlic to skillet and sauté 20 seconds (you can push onions back to center if you haven't already).
Add balsamic vinegar and cook and stir until reduced by half, about 1 minute.
Return chicken to skillet, nestling between peaches cover skillet with lid, reduce heat to medium-low and allow to simmer until chicken has cooked through (it should register 165 degrees on an instant read thermometer), about 6 - 9 minutes. Top with fresh basil and serve warm.