Ingredients
2 tablespoons olive oil
4 chicken breasts
Salt and pepper, to taste
1 onion, diced
2 cloves garlic, minced
3 peaches, sliced
¼ cup apple cider vinegar
⅓ cup brown sugar
½ cup chicken stock
1 teaspoon finely chopped fresh rosemary
Directions
Heat one tablespoon of the olive oil in a large high sided frying pan on a medium-high setting.
Season the chicken breasts with salt and pepper on both sides and add it to the pan. Fry until browned and cooked through. This should take about 12-15 minutes. Remove the chicken from the pan and set aside.
Add the second tablespoon of oil to the pan and reduce the heat to medium. Add the onion and fry until softened for about 6-8 minutes. Then, add the garlic and fry for another minute, stirring constantly.
Add the peaches, vinegar, sugar, chicken stock, and rosemary. Stir, bring to a boil then reduce to a simmer and leave to bubble for 15 minutes.
Season with the salt and pepper to taste. Add the chicken back to the pan and spoon over the sauce. Remove from the heat.
Serve everything over rice, with salad, or other sides of your choice.
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