Chicken with Curried Peaches



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Chicken with Curried Peaches

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Posted by ADMIN at 09/26/2007 06:34 | 0 comments

Directions:

Heat the olive oil in a large non-stick skillet or saute pan over
medium-high heat. Add 1/4 cup water, stir in the curry powder and heat
until bubbly. Add the chicken and cook, covered, stirring occasionally,
until it is lightly browned and cooked through, about 5 minutes. With a
slotted spoon, transfer the chicken to a bowl, and cover to keep warm.

Meanwhile, in a measuring cup, combine the orange juice, brown sugar and
ginger, stirring until the sugar is dissolved. Add the peaches and orange
juice mixture to the skillet; stir until the fruit is lightly cooked and
the sauce is bubbly, about 3 minutes. Add the chicken and stir gently until
the mixture is warmed through, about 1 minute. Taste and adjust seasonings
if needed. Garnish with toasted walnuts before serving (optional).

Yield: 4 servings.

FOR SOME fresh ideas for the ubiquitous skinless, boneless breast, ``The
15-Minute Chicken Gourmet'' by Paulette Mitchell (Macmillan, $23) is the
ticket. Disregard the 15-minute promise: About the only thing you can cook
in that amount of time is scrambled eggs. But the recipes in the book are
relatively quick, and they often incorporate a vegetable, fruit or pasta,
so you don't have to deal with side dishes. For this delicious dish, just
make some rice and you're set.

Ingredients:

1 tb Olive oil
1 tb Curry powder; or to taste
1 1/2 lb Skinless Boneless Chicken
-Breast Halves, Cut In 1"
-Pcs
1/2 c Fresh orange juice
1 tb Light brown sugar
1 ts Finely minced ginger root
4 Peaches; at room temp, Peel,
-Pit, Cut In 1/4" Wedges
Toasted walnuts; for
-garnish, opt

Serves:

4 Servings 		 
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