6 chicken breasts
1 med. red onion
2 cloves garlic
6 sm peaches
Virgin olive oil
Scant 1/2 tsp. rosemary
1 c. chicken stock
1/2 c. dry white wine
1/4 c. red wine vinegar
Pinch granulated sugar
Salt and black pepper to taste

Peel and thinly sliced onion. Crush garlic, and finely mince. Rinse peaches and cut into thin wedges, leaving skins on. Halve the chicken breasts and sprinkle lightly with mixture of salt, pepper, and rosemary.

Heat about 2 tablespoons oil in large skillet, and quickly saute seasoned side of chicken until golden brown, about 3 minutes. Turn and cook second side about 1 minute. Remove chicken from pan and place on a warm platter. Return skillet to high flame, add 2 tablespoons olive oil, and saute onions until soft. Add the garlic and peaches, and continue cooking over high flame about 30 seconds. Add the chicken stock, white wine, and red wine vinegar to create a sauce. Add pinch of sugar and adjust the seasonings. Spoon sauce over cooked chicken breasts.