Ingredients
-
1 3/4
-
2
-
-
1/4
-
1
-
1/2
-
1 1/4
-
-
-
-
-
-
-
-
Directions
Chicken Breasts in Curried Cream Sauce, From More 60 Minute Gourmet by Pierre Franey , While a fantastic dish, give credit where credit is due, this is right out of the Hour Magazine Cookbook, exactly , From More 60 Minute Gourmet by Pierre Franey
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Steps
|
1
Done
|
Cut Chicken Into Strips 1/2 Inch Wide. |
|
2
Done
|
Melt Butter in Skillet and Add the Chicken Pieces When Hot. Sprinkle With Salt and Pepper. Cook, Stirring Often, About 2 Minutes. |
|
3
Done
|
Sprinkle Over Chicken the Shallots and Curry Powder. Stir Well. Cook About 1 Minute. |
|
4
Done
|
Transfer Chicken to a Bowl. |
|
5
Done
|
Add Wine to Skillet and Cook Over High Heat About 3 Minutes, Until Reduced to 1/4 Cup. Add Chicken Juices from the Bowl. |
|
6
Done
|
Add Cream to the Skillet and Cook Over High Heat About 4 Minutes. |
|
7
Done
|
Add Chicken and Stir to Blend. Chicken Should Be Hot Through. |
|
8
Done
|
Serve With Rice and Cucumber Raita. |
