6 large peaches - pitted and sliced
1/2 cup cider vinegar
1 pound skinless, boneless chicken breast halves
1/2 onion, chopped
1/2 cup chicken broth
1/4 cup white wine
1/4 cup shortening
1 clove garlic, minced
1 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
Peach pits are sliced, and peeled. Remove pips from peaches, and place them in a medium bowl. Add vinegar and cook over medium heat for 3 to 4 minutes, stirring constantly. Add chicken; boil for 2 minutes. Stir in onions and broth, and continue to warm for 1 minute. Stir in white wine. Stir in shortening, and continue to heat for 2 minutes. Spoon mixture into the peaches. Garnish with thyme and salt.