Curried Chicken

Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 40mg
  • Calories: 275
  • Calories from fat: 0%
  • Carbohydrate: 13g
  • Cholesterol: 89mg
  • Fat: 11g
  • Fiber: 1g
  • Iron: 2mg
  • Protein: 30mg
  • Saturated fat: 3g
  • Sodium: 658mg

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

  1. 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.
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