1
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.
Calories 238, Protein 31.3g, Carbohydrates 9.3g, Fat 8.1g, Fibre 1.7g, Sodium 404mg.
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.