This dish surprised me. I had envisioned a kind of rice salad, but as it turns out, this dish lends itself much better to a warm but light almost stew.
Sounds weird, but it totally works.
4 boneless skinless chicken breasts, cut into small pieces
1 smallish yellow onion, sliced
1.5 c green beans, cut into bite-sized pieces
4 cloves garlic, minced
1/3 c balsamic vinegar
1 Tbsp honey
3 peaches, sliced (about 2 cups)
1 14.5 oz can diced tomatoes
1/4 c basil leaves, thinly sliced
Hand full slivered almonds
1 Tbsp butter
Red pepper flakes
Salt & pepper
A base (I served with black rice cooked in vegetable stock)
Put a large pan that has a lid over medium-high heat. Add a turn or two of olive oil and bring up to temp.
Slice the onion into thin half moons and sauté until they are beginning to soften.
When the onions are ready, push to the sides of the pan. Add the chicken to the pan, season with salt and pepper and sauté until golden. Remove the chicken.
Add the garlic and balsamic and cook, stirring frequently, until the vinegar is reduced by half.
Add the peaches, honey, tomatoes and green beans. Season with salt and pepper.
Add the chicken back into the pan, stir, cover, and reduce the heat to medium-low.
Simmer 5-10 minutes or until the chicken is cooked through.
If your mix is a bit too wet, remove the chicken again so it doesn’t get rubbery and sauté the mix over medium-high with no lid until some of the excess liquid evaporates.
Add the butter while this is going on and stir to combine.
Top with the basil, almonds and red pepper flakes. Serve with the base of your choice.
Serves 4 for dinner