One Pan Basil-Peach Glazed Chicken

Ingredients

• 2 ripe peaches

• 2 tbsp Olive Pit Basil EVOO (or plain EVOO)

• 2 boneless, skinless chicken breasts

• 1/4 c Olive Pit Peach White Balsamic Vinegar

• 1 tbsp honey

• 1 tsp Dijon mustard

• 3 garlic cloves, pressed or finely minced

• salt & pepper, to taste

• 2 tbsp finely chopped basil leaves

Instructions

• Pit and slice peaches, set aside.

• In a large, nonstick pan, heat 1 tbsp of OP Basil EVOO over medium high heat. While oil heats, season chicken with salt and pepper. Add to pan and sear on both sides.

• Whisk together remaining oil with OP Peach White Balsamic Vinegar, honey, mustard, and garlic. Season with salt & pepper.

• Once chicken is brown on both sides, lower flame to medium heat and add peaches to pan for approx. 5 minutes, stirring occasionally.

• Add vinegar mixture and basil leaves to pan, coating peaches and chicken. Flip chicken breasts.

• Cook until chicken is finishes, peaches are soft, and the mixture has thickened to a glaze.

• Serve Immediately.