Saute of chicken with nectarines and chilli

4 servings

Ingredients

Quantity Ingredient
4 Chicken breasts; skinned and boned
Seasoned flour
½ teaspoon Cumin
¼ teaspoon Cayenne pepper
1 tablespoon Sunflower oil
1 Red chilli; finely chopped
2 Nectarines; stoned and
; quartered, or
; tinned
; peaches/dried
; peaches soaked in
; water
5 tablespoons Sweet sherry
2 tablespoons Water
6 Dried; sun-dried tomatoes,
; soaked in hot water
; for 20 minutes and
; chopped
1 tablespoon Balsamic vinegar
30 grams Feta cheese; crumbled (optional)
Salt and freshly ground pepper
Coriander; chopped for garnish

Directions

Trim the chicken carefully and cut into bite-sized pieces. Toss in the seasoned flour with the cumin and cayenne pepper, then transfer to a plate in a single layer without touching.

Heat the oil in a large frying pan or wok and fry the chicken pieces, in batches if necessary, until golden brown and cooked through. Remove the chicken, then pour off any oil from the pan. Put the chilli and nectarines into the pan with the sherry and 2 tablespoons of water. Bring to the boil and reduce, by boiling rapidly, to a syrupy consistency. Return the chicken to the pan and add the sun-dried tomatoes.

Season to taste, add the vinegar and heat thoroughly. Pile into a warm serving dish, sprinkle with the cheese, if using, and chopped coriander.

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