Directions:
- In a large frying pan set over medium high heat, melt butter.
- Lightly sprinkle chicken with salt and pepper.
- Add chicken to pan and cook until lightly browned, about 2 minutes per side.
- Whisk curry paste with wine until fairly well blended.
- Pour over chicken.
- Reduce heat to medium-low.
- Cover and simmer until chicken feels springy, about 4 minutes per side.
- Remove chicken to a platter.
- Loosely cover to keep warm.
- Then increase heat to high and boil sauce until reduced to approximately 3 tablespoons, about 3 minutes.
- Stir in sour cream, if using.
- Drizzle sauce over chicken and serve with basmati rice and stir-fried crunchy vegetables.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 326.57 Kcal (1367 kJ) | ||
| Calories from fat | 125.14 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.9g | 21% | |
|---|---|---|---|
| Cholesterol | 151.9mg | 51% | |
| Sodium | 800.03mg | 33% | |
| Potassium | 707.28mg | 15% | |
| Total Carbs | 2.22g | 1% | |
| Sugars | 0.15g | 1% | |
| Dietary Fiber | 0.26g | 1% | |
| Protein | 47.81g | 96% | |
| Vitamin C | 1.3mg | 2% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.4mg | 2% | |
| Calcium | 31.9mg | 3% | |
| Amount Per 100 g | |||
| Calories | 119.92 Kcal (502 kJ) | ||
| Calories from fat | 45.96 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.11g | 21% | |
|---|---|---|---|
| Cholesterol | 55.78mg | 51% | |
| Sodium | 293.79mg | 33% | |
| Potassium | 259.73mg | 15% | |
| Total Carbs | 0.82g | 1% | |
| Sugars | 0.05g | 1% | |
| Dietary Fiber | 0.1g | 1% | |
| Protein | 17.56g | 96% | |
| Vitamin C | 0.5mg | 2% | |
| Iron | 0.1mg | 2% | |
| Calcium | 11.7mg | 3% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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