Curried Chicken

Recipe from

Nutritional Information

Calcium 40 mg
Calories 275
Caloriesfromfat 0 %
Carbohydrate 13 g
Cholesterol 89 mg
Fat 11 g
Fiber 1 g
Iron 2 mg
Protein 30 mg
Satfat 3 g
Sodium 658 mg

Ingredients

4 boneless, skinless chicken breast halves
1 tablespoon olive oil
2 garlic cloves, peeled and cut in half lengthwise
1 teaspoon curry powder
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup apple juice
1/2 cup low-sodium chicken broth
1/4 cup raisins
2 tablespoons heavy cream
2 tablespoons toasted sliced or slivered almonds

Preparation

Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness. Heat the oil, garlic, and curry powder in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.) Add the chicken breasts and cook until golden, 3 to 5 minutes on each side. Add the salt, pepper, apple juice, chicken broth, and raisins. cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the heavy cream and pour the sauce over the chicken. Garnish with almonds.

Note:

Jane Kirby,

February 2003
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