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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Easy and tasty. A great change of pace. Chef's Note: According to the directions, as written, the chicken has a total cooking time of about 17 minutes. This is ample time if you are using thin pieces. If you are using thick, large pieces, please increase cooking time accordingly. Ingredients:
3 tablespoons butter |
2 onions, peeled and thinly sliced |
2 tablespoons curry powder |
2 boneless skinless chicken breasts |
salt |
fresh ground black pepper |
2 cups chicken stock, heated |
2 tablespoons cornstarch |
2 tablespoons cold water |
1/4 cup heavy cream |
1 tablespoon parsley, chopped |
sliced pitted ripe olives (for garnish) |
Directions:
1. Heat butter in large frying pan.
2. Add onions and cook for 5 to 6 minutes over medium heat, stirring occasionally.
3. Lower temperature to low.
4. Mix in curry powder and cook for 3 to 4 minutes longer.
5. Add chicken and stir; season to taste with salt and pepper.
6. Cook 2 to 3 minutes over medium heat.
7. Pour in chicken stock and bring to a boil.
8. Continue cooking 9 to 10 minutes over medium low heat.
9. Mix cornstarch with water; stir into sauce.
10. Cook for a minute or so to blend.
11. Pour in cream and bring to boil.
12. Simmer for 2 to 3 minutes.
13. Arrange chicken on serving platter.
14. Sprinkle with parsley and olives.
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