Sautéed Chicken and Peaches

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5 min


4 servings

* PLUS Cooking time: 14 minutes


  • 2 tbsp butter
  • 4 skinless, boneless chicken breasts
  • 2 ripe peach
  • 1 red bell pepper
  • 1/4 cup orange juice
  • 1 tsp curry powder
  • 1/2 tsp salt
  • 2 thinly sliced green onions


  • Melt butter in a large frying pan over medium heat. When bubbly, add chicken. Cook, uncovered, until light golden, about 4 min per side. Meanwhile, peel peaches if you wish, then slice into thick wedges. Thinly slice pepper.
  • Once chicken is golden, add peach wedges, pepper slices, orange juice, curry powder and salt. Turn chicken to coat. Reduce heat to medium-low. Cover and simmer, turning occasionally, until chicken feels springy when pressed, about 6 to 8 min. Remove from heat. Sprinkle with green onions. Delicious with roasted potatoes and green beans.

Nutrition (per serving)

  • Calories
  • 238,
  • Protein
  • 31.3 g,
  • Carbohydrates
  • 9.3 g,
  • Fat
  • 8.1 g,
  • Fibre
  • 1.7 g,
  • Sodium
  • 404 mg.

Stuck with a basket of peaches you just can’t eat fast enough? Toss a couple of ripe ones into this quick curry-infused sauté.