Chicken Breasts in Curried Cream Sauce |
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Prep Time: 5 Minutes Cook Time: 15 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From More 60 Minute Gourmet by Pierre Franey. Ingredients:
1 3/4 lbs boneless skinless chicken breasts |
2 tablespoons butter |
salt and pepper |
1/4 cup shallot, finely chopped |
1 tablespoon curry powder (or more) |
1/2 cup dry white wine |
1 1/4 cups heavy cream |
Directions:
1. Cut chicken into strips 1/2 inch wide.
2. Melt butter in skillet and add the chicken pieces when hot. Sprinkle with salt and pepper. Cook, stirring often, about 2 minutes.
3. Sprinkle over chicken the shallots and curry powder. Stir well. Cook about 1 minute.
4. Transfer chicken to a bowl.
5. Add wine to skillet and cook over high heat about 3 minutes, until reduced to 1/4 cup. Add chicken juices from the bowl.
6. Add cream to the skillet and cook over high heat about 4 minutes.
7. Add chicken and stir to blend. Chicken should be hot through.
8. Serve with rice and cucumber raita.
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