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4 chicken breast halves ; pounded to 1/4" thick
2 peaches ; peeled, thinly sliced
1 small onions ; sliced
1/4 teaspoon paprika
1/2 teaspoon ginger
1/2 teaspoon curry powder
3 tablespoons butter
1/4 teaspoon black pepper
1/4 cup orange juice
1/4 cup honey
Submitted by adam
Chicken breast halves with a sweet, fruity glaze.
Original recipe serves 4
½ 2x 3x Reset
Ingredients (serves 4)
Directions
Melt butter in a large skillet over medium-high heat.
Add the chicken breasts, and cook for 2-3 or until browned. Reduce heat to medium and turn the chicken. Cook for another 3-4 minutes or until cooked through and juices run clear.
Transfer chicken to a serving dish and cover to keep warm.
Add onions to the same skillet, and cook over medium heat until soft, about 5 minutes.
Add remaining ingredients to the skillet, and cook for another 5 minutes, or until the peaches are heat through.
Arrange cooked onions and peaches on top of the chicken. Spoon the remainder of the sauce over the chicken and serve.
Serve with a baked potato, rice, or mixed vegetables as desired.
Add the chicken breasts, and cook for 2-3 or until browned. Reduce heat to medium and turn the chicken. Cook for another 3-4 minutes or until cooked through and juices run clear.
Transfer chicken to a serving dish and cover to keep warm.
Add onions to the same skillet, and cook over medium heat until soft, about 5 minutes.
Add remaining ingredients to the skillet, and cook for another 5 minutes, or until the peaches are heat through.
Arrange cooked onions and peaches on top of the chicken. Spoon the remainder of the sauce over the chicken and serve.
Serve with a baked potato, rice, or mixed vegetables as desired.
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