Step 1

Heat a large skillet over medium-high heat. Add 1 tablespoon of the oil to the pan and swirl it around to coat.

Step 2

Sprinkle the chicken with ¼ teaspoon salt and pepper. Add the chicken to the pan; cook for about 7 minutes per side, or until cooked through and golden brown. The meat should reach an internal temperature of 165°F.

Step 3

Remove the chicken from the skillet; set aside on a plate. Cover with foil to keep warm.

Step 4

Do not clean out the skillet, but add another 1 ½ teaspoons of oil. Add the onion and rosemary; cook for 1 minute or until lightly golden, scraping up the bits from the bottom of the skillet as you stir.

Step 5

Add the brown sugar, vinegar, mustard, ¼ teaspoon salt, and the chopped peaches; cook for 10-12 minutes, or until the peaches are soft.

Step 6

Return the chicken to the skillet; heat just until warm, spooning the sauce over the meat.