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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I'm adding a lot of fruit and meat dishes tonight - I didn't plan it, but a lot of these make nice hot fall dinners. Enjoy! Ingredients:
3 tablespoons flour |
2 teaspoons curry |
1/2 teaspoon salt |
1/4 teaspoon pepper |
4 chicken breasts |
1 tablespoon butter |
1 tablespoon olive oil |
1 cup chicken stock |
2 tablespoons tomato paste |
1/2 cup raisins |
1/2 teaspoon sugar |
1/2 cup apricot, chopped |
1/4 cup slivered almonds |
2 scallions |
Directions:
1. Combine flour, 1 tsp curry, salt, and pepper.
2. Dredge chicken and brown in butter and oil.
3. Remove chicken from the skillet.
4. Add 1 tbs of the leftover flour mix and cook until blended.
5. Add stock, tomato paste, remaining curry, raisins, and sugar and bring to a boil.
6. Add apricots and chicken, cover, and simmer for 8-10 minutes or until chicken is done.
7. Add scallions to sauce, sprinkle with almonds, and serve with rice.
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