Sprinkle each side of chicken breasts with 1/2 tsp pepper. Heat oil in large non-stick fry pan. Add chicken and brown on both sides. Reduce heat to low, cover and cook until chicken is no longer pink inside; drain liquid.
Mix dressing, jam and wine; pour over chicken. Stir in peaches and heat until sauce is hot. Serve over pasta or rice.
Source: What's cooking magazine
By Raymonde from North Bay, Ontario
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