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Recipe : Entry # 5294
Orinell Gates
Recipe Title
Chicken Breasts with Curried Vegetables
Recipe Theme
Main Dishes
Baldwin EMC
2 tablespoons butter or margarine
4 chicken breast halves, skinned and deboned
1 teaspoon curry powder
1 clove garlic, crushed
1/4 cup red wine vinegar
1/2 cup pitted prunes
2 cups sliced vegetables (broccoli, zucchini, bell pepper, onions or mushrooms)
4 cups cooked brown rice
In a large, heavy skillet, melt butter over medium heat. Add chicken; sauté until light brown on both sides. While browning chicken, stir curry powder and garlic into butter. Add red wine vinegar and prunes. Cover; simmer over low heat for five to seven minutes. To test doneness, press finger into thicken part of the breast- meat should spring back. Place chicken on plate and cover with skillet lid to keep warm. Add vegetables to pan juices and stir. Cook until slightly tender. Place chicken over cooked rice on platter or individual plates. Spoon vegetables and juices over.