Chicken Breasts In Creamy Curry Sauce
Serve with hot rice and condiments - such as chopped peanuts, chopped apples, raisins, chutney, etc. - if desired.
1 and 1/2 lbskinless, boneless chicken breasts
·salt and pepper to taste
1/4 cfinely chopped shallots
1 Tbspcurry powder, or more to taste
1/2 cdry white wine
1 and 1/4 cheavy cream
How to Make Chicken Breasts In Creamy Curry Sauce
- Cut chicken breasts into thin strips or small chunks. Melt butter in a skillet and when it is hot but not brown, add the chicken. Season with salt and pepper.
- Cook chicken, stirring, until it loses its 'raw' look, about 2 minutes. Sprinkle chicken with the shallots and curry powder; stir to blend. Cook for 2 minutes or so, til chicken is done. With the small/thin pieces it will not take long. Do not overcook. Transfer all to a bowl.
- Add wine to the skillet and cook over high heat for about 3 minutes, or until it is reduced by about half. Add the cream to the skillet, along with any juices that have accumulated in the bowl holding chicken,and cook, stirring, over medium-high heat for 4 minutes. Add chicken and stir to blend; heat through.
- Nice sprinkled with chopped peanuts and/or minced parsley!