Curry and Wine Sauced Chicken |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 48 |
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From my collection of handwritten recipes 1964. Ingredients:
3 chicken breasts, split |
1 cup water |
1/2 cup dry white wine |
1 teaspoon chicken bouillon granule |
1 garlic clove, minced |
1 teaspoon curry powder |
1/2 teaspoon seasoning salt |
1/4 teaspoon pepper |
2 teaspoons cornstarch plus 2 tblsp. water |
1 (3 ounce) can mushrooms, drained |
paprika |
parsley |
Directions:
1. In a 12 skillet, combine 1 cup water, 1/2 cup white wine, chicken bouillon, garlic, curry powder, seasoning salt, and pepper. Bring to boiling. Add chicken breasts; reduce heat. Cover and simmer 25-30 minutes or until tender. Remove chicken to warm platter. Blend cornstarch with cold water; slowly stir into pan juices. Cook and stir over low heat until bubbly. Stir in mushrooms. Pour sauce over chicken. Garnish with paprika and parsley.
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