• 2 Tbsp olive oil
  • 1/2 medium yellow onion , sliced (about 3/4 cup)
  • 4 (5 oz) Certified SC boneless skinless chicken breasts
  • Salt and freshly ground black pepper
  • 2 cloves garlic , minced
  • 1/3 cup balsamic vinegar
  • 1 Tbsp Certified SC honey
  • 2 cups sliced firm but ripe Certified SC peaches (about 2 medium)
  • 1 (14.5) oz can diced tomatoes, drained
  • 1/4 cup thinly sliced basil ribbons


  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add onion and sauté 3 minutes then push far to the side.
  3. Add chicken, season with salt and pepper and cook until golden, about 2 1/2 minutes per side.
  4. Remove chicken from skillet and transfer to a plate, while leaving oil and onions in skillet (if you don’t have much oil left you can add another 1/2 Tbsp).
  5. Add garlic to skillet and sauté 20 seconds
  6. Add balsamic vinegar and cook and stir until reduced by half, about 1 minute.
  7. Stir in honey then add in peaches and tomatoes and toss, season lightly with salt and pepper.