• 4servings
  • 30minutes
  • 400calories

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Nutrition Info . . .

NutrientsProteins, Lipids
VitaminsB2, B3, B6, B9, B12, C, D
MineralsIodine, Fluorine

Ingredients Jump to Instructions ↓

  1. Salad oil

  2. 4 medium (about 1 1/4 pounds) skinless, boneless chicken-breast halves

  3. 3/4 teaspoon(s) salt

  4. 1 medium onion , chopped

  5. 1 1/2 teaspoon(s) curry powder

  6. 1 can(s) (16-ounce) sliced peaches in extralight syrup

  7. 1/3 cup(s) mango chutney

  8. 1 tablespoon(s) soy sauce

Instructions Jump to Ingredients ↑

  1. In nonstick 12-inch skillet over medium-high heat, in 1 tablespoon 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.

  2. In same skillet over medium heat, in 1 more tablespoon 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.

  3. Return chicken to skillet with any accumulated juices in plate; heat through.


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