Chicken curry in a hurry

Yield: 4 Servings

Measure Ingredient
3 tablespoons Butter
4 Whole chicken breast halves without skin, boned
4 teaspoons Curry powder
3 tablespoons Brandy
2 teaspoons Flour
½ cup Chicken broth, fat free
½ cup Nonfat sour cream
3 tablespoons Mango chutney

Melt butter in heavy medium skillet over medium-high heat. Season chicken with salt and pepper and saute until just cooked through - about 5 minutes per side. transfer chicken to a plate.

Pour off all but 1 tablespoon dripping. Add curry powder to skillet and stir until fragrant - about 30 seconds.

Add brandy and cook until almost evaporated, standing back in case brandy ignites. Mix in flour. Add broth, cream and chutney and stir until smooth.

Increase heat and boil 2 minutes, stirring constantly, until sauce coats spoon lightly. Return chicken and any collected juices to skillet. Cook just until chicken is heated through - about 2 minutes. Season with salt and pepper to taste.

NOTES : Original recipe called for ½ cup heavy cream. SMB Recipe by: Bon Appetit, Too Busy To Cook Posted to MC-Recipe Digest V1 #625 by Sharon <jouet@...> on May 30, 1997

Similar recipes