Tomato-curry chicken

Yield: 4 Servings

Measure Ingredient
⅓ cup Flour
⅓ teaspoon Salt
1 dash Pepper
4 \N Boneless skinless chicken breast halves
2 \N 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

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

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