| 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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