Chicken breasts with curried vegetables

Yield: 1 Servings

Measure Ingredient
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

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