Tomato-curry chicken
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ⅓ | cup | Flour |
| ⅓ | teaspoon | Salt |
| 1 | dash | Pepper |
| 4 | Boneless skinless chicken breast halves | |
| 2 | Ttb butter | |
| 1 | cc | Onion; finely chopped |
| ½ | cup | Green pepper; finely chopped |
| 1 | teaspoon | Curry powder |
| 1 | clove | Love garlic; minced |
| ⅓ | teaspoon | Dried thyme; crumbled |
| 1⅓ | cup | Canned tomatoes; chopped |
Directions
Preheat oven to 350. Mix flour, salt & pepper in small bowl. Dredge chicken. Melt butter in lg. heavy skillet over high heat. Add chicken and brown, 2 - 3 mins. Turn over and cook until lightly browned 1 - 2 mins.
Transfer to 9 x 13" casserole.
Add onions, peppers, curry, garlic, and thyme to skillet and cook over med.
heat till onions are soft and golden, stirring occasionally, approx. 9 mins. Add tomatoes, increase heat and bring to boil, scraping pan.
Spoon sauce over chicken. Bake uncovered till chicken is done, approx 30 minutes.
Recipe by: Forgotten Magazine Posted to MC-Recipe Digest V1 #686 by "Kathy Rogers" <kathyrogers@...> on Jul 22, 1997