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Chicken breast fillets in peach sauce

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Ingredients for 4 servings:

  • 4 peaches, skinned, cut into thin slices
  • 4 shallots, diced
  • 50 g butter
  • 200 ml wine, white, dry
  • 200 ml cream
  • 2 tbsp lemon juice
  • Salt
  • Pepper, white
  • Sugar
  • 1 tbsp curry
  • 4 chicken breast fillets, approx. 600-700g
  • 3 tbsp olive oil

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

super fruity fresh

Sauté the shallots in melted butter until translucent. Add the peaches, wine, and cream, and simmer for 10 minutes. Season the sauce with lemon juice, salt, pepper, and curry powder. Remove 12 peach slices from the sauce for garnish. Puree the remaining sauce and add the slices back. Fry the chicken breast fillets in hot oil until golden brown, braise for another 7-8 minutes, cut each slice diagonally into 4 pieces, and arrange on plates. Add the pan juices to the sauce, arrange the peach slices between the chicken slices, pour over the sauce, and serve with tagliatelle.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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