Chicken breasts with curry sauce

Yield: 4 Servings

Measure Ingredient
4 Chicken breast halves
Butter pats
2 tablespoons Butter
3 tablespoons Flour
2 teaspoons Curry powder
Freshly ground pepper to taste
Salt to taste
1½ cup Swanson's chicken broth
½ cup Half and Half
¼ cup Major Grey's chutney; chopped
1 pack (3.5-oz) Success rice
1 cup Raisins

Lightly salt and butter each chicken breast and wrap in foil. Bake for 1-½ hours at 350ø. Cool chicken until it can be handled and carefully remove skin and bone. Make sauce by melting butter in a 2 quart saucepan.

Add flour and seasonings using a wire whisk. Add broth, stirring constantly until smooth. Stir in Half and Half and chutney. Cook rice according to package directions and mix with raisins. Place chicken on rice and spoon sauce over all. Yield: 4 servings.


From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .

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