Asian Chicken with Peaches

Ingredients

2

tablespoons butter

4

boneless skinless chicken breasts (1 1/4 lb)

3/4

teaspoon salt

2

cups pitted sliced peaches, thawed if frozen

2

green onions, whites and greens separated, sliced on the bias

2

tablespoons packed brown sugar

1/4

cup water

1

tablespoon rice vinegar

1 1/2

teaspoons chili garlic sauce

1 1/2

teaspoons soy sauce

Lime wedges

Cooked white rice

Steps

• 1

  Heat oven to 400°F. In 12-inch ovenpoof skillet, melt butter over medium-high heat. Rub chicken breasts with salt; add to skillet. Cook 3 to 4 minutes or until browned on first side. Turn; cook 3 to 4 minutes longer or until browned on second side. Transfer to plate; cover to keep warm.
• 2

  Add peaches and green onion whites to skillet; cook 1 to 2 minutes or until beginning to brown. Stir in 1 tablespoon of the brown sugar and the water; cook 1 to 2 minutes or until caramelized. Remove from heat.
• 3

  In small bowl, mix remaining 1 tablespoon brown sugar, the rice vinegar, chili garlic sauce and soy sauce. Place chicken on top of peaches in skillet; brush rice vinegar mixture over breasts. Bake 16 to 20 minutes or until juice of chicken is clear when center of thickest part is cut (at least 165°F). Top with green onion greens. Serve with lime wedges and rice.