1 (16 ounce) can sliced peaches in light syrup
3 or 4 boneless, skinless chicken breasts
1 tablespoon vegetable oil
3 tablespoons Dijon mustard
1 tablespoon honey
1/4 cup sliced green onions

In large skillet, cook chicken in oil until no longer pink; drain.

Drain peaches, reserving juice. Combine reserved juice, honey and mustard. Stir to blend. Pour over chicken. Reduce heat; simmer for 10 minutes or until chicken is cooked through. Remove chicken from skillet; keep warm.

Add peaches and onions to skillet. Bring to a boil; cook about 5 minutes until slightly thickened. Spoon over chicken.