| 1 | Heat oil in 12-inch skillet. |
| 2 | Add chicken; brown on both sides over high heat; drain off fat. |
| 3 | In small bowl blend reserved peach liquid with mustard and honey. |
| 4 | Pour over chicken; cover, reduce heat and simmer 10 minutes or until cooked through. |
| 5 | Remove chicken to serving plate. |
| 6 | Add peaches and green onions to skillet. |
| 7 | Boil over high heat to thicken slightly, about 5 minutes. |
| 8 | Spoon over chicken and serve. |
