Serves 4 ( 5 points +)
- 4 boneless, skinless chicken breast halves ( 4 oz. each)
- salt and pepper to taste
- 1 T. canola oil
- 1/2 c. fat-free chicken broth
- 1/4 c. peach preserves
- 1 T. white wine vinegar
- 2 tsp. Dijon mustard
Heat a large nonstick skillet. Add oil and swirl to coat. Sprinkle chicken with salt and pepper. Add to the pan and cook about 4 minutes per side or until done. Remove from pan and keep warm.
Add chicken broth, preserves, vinegar, and mustard to the pan, scraping to loosen browned bits. Cook until liquid reduces and thickens to form a glaze. Spoon glaze over chicken.
adapted from "Cooking Light"