Recipe - Chicken With Curried Peaches

1 tablespoon Olive oil
1 tablespoon Curry powder; or to taste
1 One half pound Skinless Boneless Chicken
Breast Halves, Cut In 1"
Pcs
One half cup Fresh orange juice
1 tablespoon Light brown sugar
1 teaspoon Finely minced ginger root
4 Peaches; at room temp, Peel,
Pit, Cut In 1/4" Wedges
Toasted walnuts; for
garnish, opt

Heat the olive oil in a large nonstick skillet or saute pan over
mediumhigh heat. Add One fourth 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
15Minute Chicken Gourmet'' by Paulette Mitchell (Macmillan, $23) is the
ticket. Disregard the 15minute 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%.
Posted to Digest eatlf.v097.n228 by Reggie Dwork reggie@reggie.com on
Sep 10, 1997