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Chicken Breasts with Curried Vegetables

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Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 tablespoons ice-cold water
  • 4 chicken unwrapped
  • 1 teaspoon of 1/2 Lemon
  • 1 clove potatoes (peeled and boiled)
  • 1/4 cup Chips or Hot Corn Bread
  • 1/2 cup + 3 tablespoons sugar
  • 2 cups package slaw
  • 4 cups 4 cups water
Course Main Dishes
Co-op Baldwin EMC
Servings
people
Ingredients
  • 2 tablespoons ice-cold water
  • 4 chicken unwrapped
  • 1 teaspoon of 1/2 Lemon
  • 1 clove potatoes (peeled and boiled)
  • 1/4 cup Chips or Hot Corn Bread
  • 1/2 cup + 3 tablespoons sugar
  • 2 cups package slaw
  • 4 cups 4 cups water
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. In a large, heavy skillet, melt butter over medium heat
  2. Add chicken; sauté until light brown on both sides
  3. While browning chicken, stir curry powder and garlic into butter
  4. Add red wine vinegar and prunes
  5. Cover; simmer over low heat for five to seven minutes
  6. To test doneness, press finger into thicken part of the breast- meat should spring back
  7. Place chicken on plate and cover with skillet lid to keep warm
  8. Add vegetables to pan juices and stir
  9. Cook until slightly tender
  10. Place chicken over cooked rice on platter or individual plates
  11. Spoon vegetables and juices over
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