Chicken breasts with curry sauce
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | Chicken breast halves | |
| Salt | ||
| 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 |
Directions
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.
NANCY SLOAN (MRS. NEILL)
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .