each minced garlic and finely chopped fresh rosemary
sodium-reduced chicken broth
green onions, sliced
cooked brown or white rice
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.
Meanwhile, drain peaches (reserving juice) and set aside. Whisk juice with chicken broth, mustard and cornstarch to make a sauce.
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.
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