2 chicken breasts, butterflied
3 peaches, sliced
1 yellow onion, diced
6 cloves garlic, minced
3 tablespoons butter
2 teaspoons salt
2 teaspoons black pepper
1 tablespoon cajun seasoning
1/2 tablespoon onion powder
1 to 2 teaspoons cayenne pepper
1 tablespoon olive oil
1/4 cup balsamic vinegar
4 tablespoons sun dried tomatoes
balsamic glaze, for drizzle, if desired
fresh basil, chopped, for topping if desired
NOTE: Season to your own personal preference, measurements above are simply suggestions :)
Chop the onion, mince the garlic, clean and slice the peaches. In a bowl or on a cutting board, butterfly and season the chicken well on both sides.
In a cast iron skillet on medium high heat, melt the butter. Once melted, saute the minced onion for 15-20 minutes. Add in the garlic and saute for another 3 minutes and remove from the skillet.
Add in the olive oil and once it is hot, place the chicken. Cook for about 5 minutes on each side, or until cooked thoroughly.
Remove the chicken and set aside. Add the onions and garlic back into the skillet, along with the balsamic vinegar and the sun dried tomatoes. Let this cook down until it thickens a bit, about 7 minutes.
Place the peaches and the chicken in the skillet; drizzle with the glaze if you wish.
Top with fresh chopped basil and serve by itself or over rice!