Recipe: Chicken with Curried Fruit (serves 1)

CHICKEN WITH CURRIED FRUIT

1/2 teaspoon olive oil
1 tablespoon water
1 teaspoon curry powder, or to taste
1/2 boneless, skinless chicken breast (about 4 ounces), cut into 1-inch squares
1/4 cup orange juice
1 teaspoon light brown sugar
1 peach (preferably at room temperature), peeled, pitted and cut into 1/4-inch wedges
Chopped walnuts (for garnish)

Heat olive oil in a small skillet over medium heat. Add water, stir in curry powder and heat until bubbly.

Add chicken and cook, covered, 4 to 5 minutes, stirring occasionally, until chicken is lightly browned and cooked through.

Meanwhile, in a measuring cup, combine orange juice and brown sugar, stirring until the sugar is dissolved.

Remove chicken from pan; place in a bowl and cover to keep warm.

Reduce heat to low. Add peach wedges and orange juice mixture to skillet; cook, stirring, about 2 minutes, until fruit is lightly cooked and the sauce bubbly. Stir in chicken and heat for 30 seconds. Taste; adjust seasoning.

Spoon onto a serving plate; garnish with chopped walnuts.

Makes 1 serving
Source: The 15-Minute Single Gourmet by Paulette Mitchell