peach perfection

My friend recently made an amazing peach pound cake to round out the 5★ meal that she and her husband served us, and I haven't been able to get peaches out of my head since then!

It's not that I haven't been trying to buy peaches--I have. The ones at my local grocery stores have been permanently unripened rocks so far this summer. It's important that I get my peach fix, however, and if I can't sink my teeth into some juicy flesh, the next best thing is to cook them until they get soft and serve them with chicken. (Actually, the next best thing is that peach pound cake, but I digress.)

This is a great one-skillet meal that delivers both sweet and savory satisfaction. The peaches definitely benefit from some heat and sugar, and though I used basil for this batch, I think rosemary would be an equally delicious herb accompaniment! My shrewd dinner evaluator had two suggestions for me, with which I readily agreed. He thought the chicken and sauce would be good over rice and also that some crunchy nuts might make it even better.

I loved this dish and will no doubt make it again within the week. I'd call it my favorite meal so far this summer and I have a feeling peaches (fresh in the summer and frozen in the winter) have secured their place on my staple grocery list!

Peachy Poultry

(printable recipe)
Serves 4
Ingredients:

• 1 pound boneless, skinless chicken breasts or tenderloins, cut into smaller pieces
• 1-1/2 tablespoons vegetable oil, divided use
• 1/2 onion, thinly sliced
• 1/2 cup brown sugar, packed
• 2 tablespoons apple cider or distilled vinegar
• 1 tablespoon Dijon mustard
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 3 medium ripe peaches, pitted and chopped
• 1 teaspoon dried rosemary or basil (or 2 tablespoons fresh, chopped)

Directions:
Heat 1 tablespoon of the oil in a large skillet over medium-high heat.
Sprinkle chicken with salt and pepper and add to the pan.
Cook for about 4 minutes per side, or until cooked through and golden brown.
Remove chicken from skillet and set aside on a plate; cover with foil to keep warm.
Do not clean out the skillet, but add another 1-1/2 teaspoons oil.
Add onion; cook for 5 minutes or until lightly golden, scraping up the bits from the bottom of the skillet as you stir.
Add brown sugar, vinegar, mustard, salt, pepper, and peaches; cook 12 minutes or until peaches are softened.
Return chicken to the skillet and heat just until warm, spooning sauce over the meat.
Add the basil or rosemary at the end, mix, and serve.