Chicken with Curry-Peach Sauce

1. 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.

2. 2

   Reduce heat to medium; cover and cook until chicken is tender and juices run clear when pieces are pierced with tip of knife.

3. 3

   Remove chicken to plate; keep warm.

4. 4

   In same skillet over medium heat, in 1 more tablespoon hot salad oil, cook onion until browned and tender.

5. 5

   Stir in curry powder; cook 1 minute.

6. 6

   Stir in sliced peaches with their syrup, mango chutney, and soy sauce; boil 1 minute.

7. 7

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

* Per serving · 4 servings · Values may vary.

No additional tips available.