Chicken Fillet with Coconut Sauce

Ingredients

• 500 g chicken breast fillet
• Salt
• Pepper
• 2 tbsp oil
• 6 tbsp white wine
• 100 ml poultry stock (from the bottle)
• 2 canned peaches (halves)
• 1 can coconut milk (160 ml unsweetened)
• coriander leaves

Instructions

1. 1.

   Slice the chicken breast lengthwise, rinse and pat dry. Season with salt and pepper. Heat oil in a pan. Brown the chicken all around. Deglaze with wine and add stock. Cover and simmer for 12-15 minutes.

2. 2.

   Cut peaches into wedges. Remove chicken from the stock and wrap in foil. Stir coconut milk into the stock and reduce slightly. Season with salt and pepper. Add peach wedges to the sauce and heat through.

3. 3.

   Slice the cooked chicken into rounds, arrange on a plate with the sauce poured over, and garnish with a few coriander leaves.