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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This chicken dish was originated by a woman from our town, Mrs. W.L. Bullard, for a special party in honor of President Franklin D. Roosevelt. I really enjoy treating out-of-town relatives and friends to this dish when they come to visit. Ingredients:
8 boneless skinless chicken breast halves (about 2 pounds) |
1/2 cup king arthur unbleached all-purpose flour |
1/4 cup shortening |
2 medium onions, chopped |
2 medium green peppers, chopped |
1 garlic clove, minced |
2 to 3 teaspoons curry powder |
1 teaspoon salt |
1/2 teaspoon white pepper |
2 cans (14-1/2 ounces each) diced tomatoes, undrained |
1 teaspoon chopped fresh parsley |
1/2 teaspoon dried thyme |
1 cup water |
3 tablespoons raisins or dried currants |
hot cooked rice |
1/4 cup slivered almonds, toasted, optional |
Directions:
1. Dust chicken with flour. In a Dutch oven over medium heat, brown the chicken in shortening. Remove chicken and set aside. Saute onions, peppers and garlic in drippings for 3-4 minutes or until tender. Add curry powder, salt and pepper; mix well. Return chicken to the pan. Add tomatoes, parsley, thyme, and water. Cover and bake at 375° for 45-50 minutes or until chicken is tender. Stir in raisins. Serve over rice; sprinkle with almonds if desired. Yield: 8 servings.
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