Chicken Breasts With Curried Vegetables

Recipe Ingredients

2 tablespoons	30ml	Butter or margarine
4		Boneless skinless chicken breast halves
1 teaspoon	5ml	Curry powder
1		Garlic clove - pressed
1/4 cup	59ml	Dry vermouth or dry white wine
1/2 teaspoon	2.5ml	Salt
1/2 cup	118ml	Pitted prunes
2 cups	474ml	Sliced vegetables
		(onions, mushrooms, zucchini,
		Bell peppers or broccoli)

Recipe Instructions

In a large heavy skillet melt butter over medium heat. Add chicken; saute until light brown on both sides. While browning chicken, stir curry powder and garlic into butter. Add vermouth, salt, and prunes. Cover; simmer over low heat 5 to 7 minutes. To test doneness, press fingers into thickest part of chicken breast; meat should spring back. Place chicken on a plate and cover with skillet lid to keep warm. Add vegetables to pan juices; stir. Cook until tender-crisp. Place chicken on platter or individual plates; spoon vegetables and juices over. This recipe serves 4.

Content per Serving:

calories .. 242 dietary fiber .. 2.3 g total fat .. 7.5 g

Source:
SWEET DELICIOUS CALIFORNIA PRUNES - (cookbooklet by mail) - Send a business-size SASE to - Sweet Delicious, California Prune Board, 5990 Stoneridge Dr., Suite 101, Pleasanton, CA 94588 - As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.