Ingredients:

• 1 lb. boneless, skinless chicken breast
• 1 1/2 tbsp vegetable oil, divided
• 1/4 cup finely chopped sweet onion
• 1/2 tsp minced fresh rosemary
• 1/3 cup brown sugar
• 2 tbsp apple cider vinegar
• 2 tsp Dijon Mustard
• 1/2 teaspoon kosher salt, divided
• 3 medium ripe peaches, pitted and chopped (peeled)  2 cups
• 1/4 tsp ground black pepper

Instructions: 

1. Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan and swirl it around to coat.
2. Sprinkle the chicken with ¼ teaspoon salt and pepper. Add the chicken to the pan; cook for about 7 minutes per side, or until cooked through and golden brown.The meat should reach an internal temperature of 165°F.
3. Remove the chicken from the skillet; set aside on a plate. Cover with foil to keep warm.
4. Do not clean out the skillet, but add another 1 ½ teaspoons of oil. Add the onion and rosemary; cook for 1 minute or until lightly golden, scraping up the bits from the bottom of the skillet as you stir.
5. Add the brown sugar, vinegar, mustard, ¼ teaspoon salt, and the chopped peaches; cook for 10-12 minutes, or until the peaches are soft.
6. Return the chicken to the skillet; heat just until warm, spooning the sauce over the meat.