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Title: Chicken Breasts with Curried Vegetables Categories: None Yield: 1 Servings 2 tb Butter or margarine 4 Skinless boneless chicken -breast halves 1 ts Curry powder 1 Garlic clove; crushed 1/4 c Dry vermouth 1/2 c Pitted prunes 2 c Mixed vegetables; sliced 4 c Cooked brown rice 2 c Vegetables; recommended -using broccoli, zucchini, -bell pepper, onions, or -mushrooms. Another recipe from CookWorks. I think I'll substitute white wine for the vermouth and I don't know what for the prunes. Maybe chopped apple? In large heavy skillet, melt butter over medium heat. Add chicken; saute until light brown on both sides. While browning chicken, stir curry powder and garlic into butter. Add vermouth and prunes. Cover; simmer over low heat 5 to 7 minutes. To test doneness, press finger into thickest part of chicken breast; meat should spring back. Place chicken on a plate and cover with skillet lid to keep warm. Add vegetables to pan juices; stir. Cook until tender-crisp. Place chicken over cooked rice on platter or individual plates; spoon vegetables and juices over. Source: Produce for Better Health Foundation and 5 a Day Posted to recipelu-digest Volume 01 Number 558 by "Noreen Welsh" |