Chicken Breasts With Curry Sauce
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Poultry | 4 | Servings | |
INGREDIENTS
| 4 | Chicken breast halves | |
| Salt | ||
| Butter pats | ||
| 2 | T | Butter |
| 3 | T | Flour |
| 2 | t | Curry powder |
| Freshly ground pepper to | ||
| taste | ||
| Salt to taste | ||
| 1 1/2 | c | Swanson's chicken broth |
| 1/2 | c | Half and Half |
| 1/4 | c | Major Grey's chutney |
| chopped | ||
| 1 | 3.5-oz Success rice | |
| 1 | c | Raisins |
INSTRUCTIONS
Lightly salt and butter each chicken breast and wrap in foil. Bake for 1-1/2 hours at 350ø. Cool chicken until it can be handled and carefully remove skin and bone. Make sauce by melting butter in a 2 quart saucepan. Add flour and seasonings using a wire whisk. Add broth, stirring constantly until smooth. Stir in Half and Half and chutney. Cook rice according to package directions and mix with raisins. Place chicken on rice and spoon sauce over all. Yield: 4 servings. NANCY SLOAN (MRS. NEILL) From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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Nutrition (calculated from recipe ingredients)
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Calories: 360
Calories From Fat: 86
Total Fat: 9.7g
Cholesterol: 88.4mg
Sodium: 392.1mg
Potassium: 721.3mg
Carbohydrates: 40.5g
Fiber: 4.1g
Sugar: 24.7g
Protein: 31g