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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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