Ingredients:
1/4 cup butter
4 boneless skinless chicken breasts ( 1 1/2 – 2 pounds)
2 teaspoons cornstarch
1/3 cup balsamic vinegar
3 tablespoons sugar
1/4 teaspoon cayenne pepper, to taste
1 1/2 teaspoons chili powder, to taste
1/2 teaspoon salt
2 teaspoons garlic, minced or pressed
2 cups peeled diced peaches ( fresh or frozen)
1/3 cup toasted walnut halves
Directions:
Melt butter in a large skillet, add chicken, saute over medium heat until golden brown on both sides, remove with a slotted spoon.
Add cornstarch to the pan and stir to combine with the pan juices.
Add vinegar, sugar, pepper, chili, salt, garlic and peaches and cook over medium heat until thick and bubbly.
Add chicken and walnuts and cook until chicken is no longer pink inside.
Place chicken on a serving plate and top with sauce.
Servings: 4-6
Time preparation: 5 min.
Time total: 25 min.