Chicken With Curry-Peach Sauce - cooking recipe

Ingredients

salad oil
4 medium-size skinless, boneless chicken breast halves (about 1 1/4 lb.)
3/4 tsp. salt
1 medium size onion, chopped
1 1/2 tsp. curry powder
1 - 16 oz. can sliced peaches in extra light syrup
1/3 c. mango chutney
1 Tbsp. soy sauce

Preparation

About 30 minutes before serving:
In nonstick 12 inch skillet over medium-high heat, in 1 Tbsp. hot salad oil, cook chicken and salt until chicken is browned on both sides.
Reduce heat to medium; cover and cook until chicken is tender and juices run clear when pieces are pierced with tip of knife.
Remove chicken to plate; keep warm.