Chicken with Peaches

This quick and easy dish goes really well with cooked brown or red rice and your favourite green vegetable. If local asparagus is available, try steaming it; if not, go with steamed broccoli.

1 medium onion
3 Tbsp (45 mL) Dijon mustard
2 Tbsp (30 mL) pure maple syrup
1 tsp (5 mL) paprika
2 Tbsp (30 mL) low-sodium chicken broth
8 organic skinless, boneless
chicken thighs (approximately 1 1/2 lbs/ 700 g)
1 - 398 mL (14 oz) can peach
halves in light syrup, water, or fruit juice, drained

Dice the onion and set aside.

Mix together Dijon mustard, maple syrup, and paprika in small bowl until smooth, using a fork. Stir in chicken broth and set aside.

Heat large skillet over medium heat. Brown chicken on both sides. Remove from pan and place in clean dish. Add onion to pan and sauté for 2 minutes. Add chicken back to pan. Add peaches and pour mustard mixture over top. Place tight-fitting lid over top, reduce heat to simmer, and cook for 20 minutes. Turn chicken over halfway through the cooking time. Cook until chicken is cooked and has reached an internal temperature of 165 F (74 C). Remove chicken and place on clean plate, cover.

Turn heat up to medium and bring sauce to a boil; gently boil for 3 to 5 minutes or until it thickens. Serve each person 2 chicken thighs. Evenly spoon on the peaches and sauce.

Serves 4.

Each serving contains:
390 calories; 40 g protein; 14 g total fat (4 g sat. fat, 0 g trans fat); 27 g carbohydrates; 2 g fibre; 417 mg sodium

source: "Mother's Day Meal", alive #343, May 2011