Chicken with Curry-Peach Sauce
Salad oil
4 boneless chicken-breast
3/4 tsp salt
1 medium-size onion, chopped
1 1/2 tsps Signature Spices Mild Curry powder
1 16-ounce can sliced peaches in extralight syrup
1/3 cup mango chutney
1 TB soy sauce
In nonstick 12-inch skillet over medium-high heat, in 1 TB hot salad oil, cook
chicken and salt until chicken is browned on both sides. Reduce heat to
medium; cover and cook until chicken is tender and juices run clear when
pieces are pierced with tip of knife. Remove chicken to plate; keep warm.
In same skillet over medium heat, in 1 more TB hot salad oil, cook onion until
browned and tender. Stir in curry powder; cook 1 minute. Stir in sliced
peaches with their syrup, mango chutney, and soy sauce; boil 1 minute.
Return chicken to skillet with any accumulated juices in plate; heat through.
