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. Peel the peaches and cut the flesh into wedges. Peel the onion, dice finely, and sauté in butter over medium heat for 3-4 minutes until translucent. Add the peaches, white wine, and cream, then cook for 10 minutes.
2. Season the sauce with lemon juice, salt, pepper, sugar, and curry. Remove some peach wedges from the sauce and set aside. Puree the remaining sauce, then stir the reserved peach wedges back in.
3. Heat the oil in a skillet over medium-high heat. Fry the chicken breast fillets for about 6 minutes until the internal temperature reaches 74°C (165°F). Season with salt and pepper.
4. Slice the cooked chicken and serve with the peach sauce.