Chicken With Curry and Beer |
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Prep Time: 10 Minutes Cook Time: 50 Minutes |
Ready In: 60 Minutes Servings: 6 |
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I like the way this sounds. I ripped it out of one of my cookbooks so I don't know which one (I know) but it was one of those community cookbooks. This was submitted by Lois Wolke. Ingredients:
1 medium onion, chopped, about 1/2 cup |
2 tablespoons butter |
1 (10 1/2 ounce) can condensed tomato soup |
2/3 cup beer |
1 teaspoon curry powder |
1/2 teaspoon dried oregano, crushed |
salt and pepper, to taste |
6 boneless skinless chicken breasts, thin cut |
1/4 cup parmesan cheese, grated |
Directions:
1. In a saucepan, cook the onion in butter until tender but not brown. Stir in tomato soup, beer, curry, oregano, salt, and pepper.
2. Simmer, uncovered, 10 minutes.
3. Arrange chicken breasts in a baking dish where they don't overlap. Pour tomato mixture over the chicken.
4. Bake, uncovered, in a 350 degree F. oven or 50-55 minutes. Sprinkle with parmesan cheese. Adjust seasonings to taste.
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