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