Side Pannel
Chicken with Curried Peaches
Chicken with Curried Peaches
- Recipe Submitted by ADMIN on 09/26/2007
Category: Fruit, Low Fat
Ingredients List
- 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
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.
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.
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