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Prep Time
10 mins
Total Time
30 mins
Serves
4

Ingredients

8
boneless, skinless chicken thighs
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
sodium-reduced chicken broth
125 mL
2 tbsp
Dijon mustard
30 mL
1 tbsp
cornstarch
15 mL
2
green onions, sliced
2 tsp
balsamic vinegar
10 mL
3 cups
cooked brown or white rice
750 mL

Method

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

Nutrition Description:
Per serving (1/4 of recipe):
Calories:
400
Fat:
10
Saturated Fat:
2
Carbs:
51
Fibre:
4
Cholesterol:
75 mg
Protein:
25
Sodium:
620 mg