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