Directions

1Sprinkle both sides of chicken breasts with OIL WELL Himalayan Pink Salt and fresh ground pepper.

2Heat OIL WELL EVOO in large skillet over med-high heat. Add sliced onion and sauté for 3 minutes.

3Push onions up the sides of skillet and add chicken breasts. Cook until golden brown. Flip breasts and cook until second side is golden brown. Remove breasts from skillet and set aside.

4Leave oil and onions in skillet and add minced garlic. Sauté garlic for 20 seconds. Push onions back to center and mix with garlic. Add OIL WELL Peach Balsamic and stir until it gets hot.

5Stir in OIL WELL Honey and sliced peaches. Return chicken to skillet and gently stir all together.

6Cover skillet and reduce heat to medium-low. Allow to simmer until chicken is no longer pink in the center and juices run clear. Flip chicken once while simmering.

7Place on serving dish and top with fresh sliced basil. Serve hot and enjoy!