Chicken With Curried Peaches
Chicken Peaches Low Fat
Last updated 10/4/2011 8:13:45 PM. Recipe ID 42868. Report a problem with this recipe.
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Title: Chicken with curried peaches
Categories: Chicken/tur, Eat-lf mail, Fruits, Low fat
Yield: 4 Servings
1 tb Olive oil
1 tb Curry powder; or to taste
1 1/2 lb Skinless Boneless Chicken
-Breast Halves, Cut In 1"
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
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.
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 21.4%.
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