| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
4 |
Servings |
INGREDIENTS
| 3 |
tb |
Butter |
| 4 |
|
Whole chicken breast halves without skin, boned |
| 4 |
ts |
Curry powder |
| 3 |
tb |
Brandy |
| 2 |
ts |
Flour |
| 1/2 |
c |
Chicken broth, fat free |
| 1/2 |
c |
Nonfat sour cream |
| 3 |
tb |
Mango chutney |
INSTRUCTIONS
Melt butter in heavy medium skillet over medium-high heat. Season chicken
with salt and pepper and saute until just cooked through - about 5 minutes
per side. transfer chicken to a plate.
Pour off all but 1 tablespoon dripping. Add curry powder to skillet and
stir until fragrant - about 30 seconds.
Add brandy and cook until almost evaporated, standing back in case brandy
ignites. Mix in flour. Add broth, cream and chutney and stir until smooth.
Increase heat and boil 2 minutes, stirring constantly, until sauce coats
spoon lightly. Return chicken and any collected juices to skillet. Cook
just until chicken is heated through - about 2 minutes. Season with salt
and pepper to taste.
NOTES : Original recipe called for 1/2 cup heavy cream. SMB
Recipe by: Bon Appetit, Too Busy To Cook Posted to MC-Recipe Digest V1 #625
by Sharon <jouet@mindspring.com> on May 30, 1997
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