Chicken Breasts With Curried Vegetables
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Welsh | 1 | Servings | |
INGREDIENTS
| 2 | T | Butter or margarine |
| 4 | Skinless boneless chicken | |
| breast halves | ||
| 1 | t | 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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Nutrition (calculated from recipe ingredients)
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Calories: 3788
Calories From Fat: 559
Total Fat: 64.3g
Cholesterol: 295.8mg
Sodium: 3003.7mg
Potassium: 2037.9mg
Carbohydrates: 686.3g
Fiber: 53.4g
Sugar: 2.5g
Protein: 173.5g