Chicken Breasts with Curry Sauce |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 4 |
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For a casual Christmas Eve meal or other get-together, try this out-of-the-ordinary entree. The saucy chicken is delicious served over rice. âPam Norby, Amery, Wisconsin Ingredients:
1 package (6 ounces) rice pilaf |
1/4 teaspoon salt |
1/4 teaspoon plus 1/8 teaspoon pepper, divided |
4 boneless skinless chicken breast halves (6 ounces each) |
2 tablespoons olive oil |
1 package (3-1/2 ounces) sliced fresh shiitake mushrooms |
4 tablespoons butter, divided |
2 large pears, peeled and sliced |
2 tablespoons king arthur unbleached all-purpose flour |
2 tablespoons curry powder |
1 cup chicken broth |
1 tablespoon mango chutney |
1/2 cup heavy whipping cream |
1/4 cup chopped salted peanuts |
2 tablespoons minced fresh cilantro |
Directions:
1. Prepare rice pilaf according to package directions. Meanwhile, sprinkle salt and 1/4 teaspoon pepper over chicken breasts. In a large skillet over medium heat, cook chicken in oil for 4-6 minutes on each side or until a meat thermometer reads 170°. Remove and keep warm.
2. In the same skillet, saute mushrooms in 2 tablespoons butter for 4 minutes; add pears. Saute 2-3 minutes longer or until mushrooms and pears are tender. Remove and keep warm.
3. In the same skillet, melt remaining butter. Stir in the flour, curry powder and remaining pepper until blended; gradually add broth and chutney. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally.
4. Gradually stir in cream into skillet; add chicken and mushroom mixture. Heat through. Serve over rice; sprinkle with peanuts and cilantro. Yield: 4 servings.
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