Summary

Ingredients

• 2 peach (s)
• 1 onion (s)
• 30 g butter
• 100 ml wine, white, dry
• 100 ml cream
• 1 tablespoon lemon juice
• salt
• Pepper, freshly ground
• 1 pinch (s) sugar
• 1 teaspoon curry
• 4 chicken breast fillet (s), (approx. 600 g)
• 1 tablespoon oil

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Instructions

1. Skin the peaches, cut the flesh into wedges. Peel the onions, dice finely and sauté in butter until translucent. Add the peaches, wine and cream and cook for 10 minutes.
2. Season the sauce with lemon juice, salt, pepper, sugar and curry. Remove some peach wedges from the sauce, puree the rest, then add the wedges again.
3. Fry the fillet in hot oil, continue cooking for approx. 6 minutes, season with salt and pepper. Add the meat stock to the sauce and season to taste. Cut the meat into slices and serve with the sauce. Rice goes well with it.
4. Variation: You can replace the cream with coconut milk. The dish also tastes good with turkey.