Chicken with Peach and Couscous
Season the chicken fillets with salt and peppar. Sauté them in olive oil in a pot or a pan with high edges.
Add the onion and fry for a few minutes. At the same time boil the cream in a saucepan with chicken broth. Put the cress in a blender and then pour it in the hot cream and broth mixture. Mix together and pour over the chicken.
Add the peaches and boil for 10 minutes. Add the nuts and season with salt and pepper.
Cook the couscous according to the instructions on the packet and serve.
- 4 chicken fillets
- 1 Del Monte® onion, chopped
- 2 cups of cream
- 1 tbsp concentrated chicken broth
- 1 box of watercress, sliced
- 1 can Del Monte® Peach in Light Syrup 420 g without law
- 1 cup salted cashews
- White pepper
- Olive oil for frying