| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Welsh | 1 | Servings | |
INGREDIENTS
| 2 | tb | Butter or margarine |
| 4 | Skinless boneless chicken breast halves | |
| 1 | ts | Curry powder |
| 1 | Garlic clove; crushed | |
| 1/4 | c | Dry vermouth |
| 1/2 | c | Pitted prunes |
| 2 | c | Mixed vegetables; sliced |
| 4 | c | Cooked brown rice |
| 2 | c | Vegetables; recommended using broccoli, zucchini, bell pepper, onions, or mushrooms. |
INSTRUCTIONS
Another recipe from CookWorks. I think I'll substitute white wine for the vermouth and I don't know what for the prunes. Maybe chopped apple? In large heavy skillet, melt butter over medium heat. Add chicken; saute until light brown on both sides. While browning chicken, stir curry powder and garlic into butter. Add vermouth and prunes. Cover; simmer over low heat 5 to 7 minutes. To test doneness, press finger into thickest part of chicken breast; meat should spring back. Place chicken on a plate and cover with skillet lid to keep warm. Add vegetables to pan juices; stir. Cook until tender-crisp. Place chicken over cooked rice on platter or individual plates; spoon vegetables and juices over. Source: Produce for Better Health Foundation and 5 a Day Posted to recipelu-digest Volume 01 Number 558 by "Noreen Welsh" <Noreen@iname.com> on Jan 19, 1998
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