Yield: 1 Servings
|2 tablespoons||Butter or margarine|
|4||Skinless boneless chicken breast halves|
|1 teaspoon||Curry powder|
|1||Garlic clove; crushed|
|¼ cup||Dry vermouth|
|½ cup||Pitted prunes|
|2 cups||Mixed vegetables; sliced|
|4 cups||Cooked brown rice|
|2 cups||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" <Noreen@...> on Jan 19, 1998