Sautéed Dijon Chicken with Peaches

Prep time: 10min
Total time: 30min
Serves 4
8
boneless, skinless chicken thighs
0
1/2 tsp
each salt and pepper
2 mL
1 tbsp
vegetable oil
15 mL
2 tsp
each minced garlic and finely chopped Fresh Rosemary
10 mL
1 can
Peach Slices
398 mL
1/2 cup
Chicken Broth - 35% Less Sodium
125 mL
2 tbsp
Original Dijon Prepared Mustard
30 mL
1 tbsp
cornstarch
15 mL
2
green onions, sliced
0
2 tsp
Aged Balsamic Vinegar of Modena
10 mL
3 cups
cooked brown or white rice, prepared according to package instructions
750 mL
calories
400
fat
10 g
saturated fat
2.5 g
carbs
51 g
protein
25 g
cholestrol
75 mg
fibre
4 g
sodium
620 mg
potassium
280 mg

Directions

  1. Trim excess fat from chicken thighs and season with salt and pepper. Heat oil in a large non-stick skillet set over medium-high heat. Add chicken thighs, garlic and rosemary; cook for 2 to 3 min. per side or until golden.

  2. Meanwhile, drain peaches (reserving juice) and set aside. Whisk juice with chicken broth, mustard and cornstarch to make a sauce.

  3. Add sauce to skillet and cover and simmer on medium heat, turning chicken occasionally, for 10 min. or until sauce is thickened and the chicken is cooked through. Stir in peaches, green onions and balsamic vinegar and heat through. Serve on cooked rice.