Chicken with curried peaches

4 Servings

Ingredients

Quantity Ingredient
1 tablespoon Olive oil
1 tablespoon Curry powder; or to taste
1½ pounds Skinless Boneless Chicken Breast Halves, Cut In 1\" Pcs
½ cup Fresh orange juice
1 tablespoon Light brown sugar
1 teaspoon Finely minced ginger root
4 Peaches; at room temp, Peel, Pit, Cut In 1/4\" Wedges
Toasted walnuts; for garnish, opt

Directions

Heat the olive oil in a large non-stick skillet or saute pan over medium-high heat. Add ¼ 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.

Published Wednesday, August 13, 1997, in the San Jose Mercury News. Copied with permission.

NOTES : Cal 280, Fat 6.5g, Carb 13.9g, Fib 1.9g, Pro 40.4g, Sod 118mg, CFF 21⅖%.

Posted to Digest eat-lf.v097.n228 by Reggie Dwork <reggie@...> on Sep 10, 1997

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