- 2 Tbsp Vegetable Oil
- 4 Chicken breast or 6 Chicken Thighs, boneless and skin removed
- 3 Tbsp. flour
- Salt and Pepper
- 1 cup chicken stock
- 1 1/2 cups sliced peaches (fresh, canned or frozen)
- 2 Tbsp. brown sugar
- 2 Tbsp. cider vinegar
- 1 clove garlic, minced
Heat oil in a large skillet over medium high heat.
Sprinkle chicken on both side with salt and pepper. Place chicken and flour in a plastic bag and shake well to coat the chicken. Place chicken in large skillet and brown chicken on both sides, about 4 minutes each side. Remove chicken from pan and set aside. Add chicken stock, peaches, brown sugar, vinegar, nutmeg, and minced garlic the skillet. Stir mixture scraping up any browned bits. Bring to boil and reduce heat to low. Add chicken to the skillet. Simmer for 10 minutes.