Sautéed Dijon Chicken with Peaches
Prep Time
Serves
Cooking Mode
8 boneless, skinless chicken thighs
½ tsp each salt and pepper
1 tbsp vegetable oil
2 tsp each minced garlic and finely chopped fresh rosemary
1 can peach slices
½ cup sodium-reduced chicken broth
2 tbsp Dijon mustard
1 tbsp cornstarch
2 green onions, sliced
2 tsp balsamic vinegar
3 cups cooked brown or white rice
8 boneless, skinless chicken thighs
½ tsp each salt and pepper
1 tbsp vegetable oil
2 tsp each minced garlic and finely chopped fresh rosemary
1 can peach slices
½ cup sodium-reduced chicken broth
2 tbsp Dijon mustard
1 tbsp cornstarch
2 green onions, sliced
2 tsp balsamic vinegar
3 cups cooked brown or white rice
Directions
1Trim 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.
2Meanwhile, drain peaches (reserving juice) and set aside. Whisk juice with chicken broth, mustard and cornstarch to make a sauce.
3Add 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.
Disclaimer
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Personal Note
Personal Note
