Gourmet chicken with peach sauce

Gourmet chicken with peach sauce



• 4 butterflied chicken fillets
• curry powder (to taste)
• juice of 1 lemon or 1 juicy orange
• zest of 1 lemon or 1 orange
• 4 tsp sugarless peach jam
• 2 tsp Altis extra virgin olive oil (classic)
• 1½ cup Basmati rice
• 1 tsp Flora Soft with butter
• salt, pepper


For the rice:

1) Soak the rice in a bowl of cold salted water for 20 minutes and then strain.
2) Bring plenty of water to the boil in a saucepan and add the rice. Boil for 2-3 minutes and strain.
3) Put the Flora Soft with butter in the saucepan over a low heat and immediately add the rice so that it forms a mound over the butter.
4) After two minutes, switch off the heat completely, put a clean tea towel over the saucepan and close with the lid. Leave the rice to absorb all the liquid until the chicken is cooked.

For the chicken:

1) Heat a non-stick frying pan until it is very hot.
2) Pat the chicken fillets dry with kitchen paper and rub with salt and pepper on both sides. Do the same with the curry powder.
3) When the frying pan is hot, add the oil and the chicken fillets.
4) Fry the chicken for 1-2 minutes on each side until golden and then remove from the pan.
5) Add the other ingredients: the juice, the zest and the jam.
6) As soon as it starts to bubble, return the chicken to the pan and turn down the heat to medium.
7) Leave the chicken to simmer as the liquid reduces to a thick sauce, turning once or twice.
8) The fillets will be ready in about 5-8 minutes.