| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry, Low-cal |
4 |
Servings |
INGREDIENTS
| 1 |
|
To 1 1/2 lbs chicken breasts |
|
|
Boned and skinned |
| 1/2 |
ts |
Ginger |
| 1 |
ts |
Curry powder |
| 1/2 |
ts |
Red pepper |
| 2 |
|
Cloves garlic, minced |
| 1/2 |
c |
Celery, sliced |
| 1/2 |
c |
Red pepper strips |
| 1/2 |
c |
Yellow pepper strips |
| 1/2 |
c |
Dry white wine |
| 3 |
tb |
Minced shallots |
| 1/2 |
c |
Chicken broth |
INSTRUCTIONS
Combine ginger, curry and red pepper and rub on chicken. Saute chicken in
frying pan coated with cooking spray, then remove chicken. Saute garlic,
celery and peppers 1 minute until limp, but crisp. Place chicken back in
skillet. Combine wine and broth. Add to pan and simmer 15 minutes.
Posted to MM-Recipes Digest by "Robert Ellis" <rpearson@snowcrest.net> on
May 8, 1998
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