Spicy Georgia Peach Chicken

I got this idea from a website called 'Hidden Valley'.

I have adapted it. It really is delicious- unless you don't like chicken, peaches or can't stand meat and fruit mixed together (you don't know what you're missing) you just can't go wrong with this.
Serve with rice and green salad or some nice fresh green beans.


Boneless chicken breast (enough for 4)
1 onion
2 tbsp olive oil
1 tbsp butter
1/2 cup light brown sugar
1/2 cup of some sort of spicy 'ranch' style dressing (i have been using (with great success) Morrisons sweet piri piri dressing)
2 tablespoons dijon mustard ( i have been using grainy mustard (as above))
1 can (15-ounce) sliced peaches, drained and cut into chunks.

Season chicken with salt and pepper.
Heat olive oil in a large frying pan, add chicken and cook for 5-7 mins each side or until golden and juices run clear.

Remove the chicken to a plate.

Add butter to the pan and finely diced onion- cook for 5-10 mins until soft and browing.
On a lower heat, add the brown sugar, stirring until smooth and dissolved.
Stir in both the dressing and the mustard, stirring until bubbly.
Add a tiny amount of water if the volume seems too small to coat the chicken and peaches.
Return the chicken to the pan, add the peaches and cook until heated through.

This recipe really is a winner- loads and loads of flavour and the sweetness makes it very satisfying- you don't need a pudding afterwards.
We had it yesterday with potato and swede which was not really an ideal combination but was what we had in the cupboard and I still got clean plates.