Sauteed Chicken with Spicy Peach Sauce

4-6

Easy

¼ cup Challenge Butter
4 boneless, skinless chicken breast portions (2 whole breasts, 1 1/2-2 lbs. total)
2 teaspoons minced or pressed garlic
2 teaspoons cornstarch
⅓ cup balsamic vinegar
3 Tablespoons sugar
¼ teaspoon ground red pepper
1½ teaspoons chili powder
½ teaspoon salt
2 cups peeled diced fresh or frozen peaches
⅓ cup toasted walnut halves
4 to 5 cups cooked basmati rice

1
Separate the tender portion on the back of each breast piece and cut the remaining breast portions in half.
2
Melt butter in large skillet over medium heat. Add chicken pieces and garlic and sauté until chicken pieces are golden brown on both sides. Remove chicken and set aside.
3
Combine cornstarch with butter remaining in skillet. Stir in vinegar, sugar, salt, red pepper, chili powder, and peaches. Continue to cook over medium heat until thickened and bubbly.
4
Return chicken pieces to the pan and add walnuts. Stir to coat chicken pieces with sauce and continue cooking until chicken pieces are no longer pink inside.
5
To serve, place chicken pieces on a bed of cooked rice and spoon the peach walnut sauce over the top.