| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
October 199 |
1 |
servings |
INGREDIENTS
| 1 |
tb |
Butter |
| 2 |
tb |
Peanut oil |
| 4 |
|
Boneless chicken breast halves; skinned |
| 1 |
|
Onion; chopped |
| 3 |
|
Garlic cloves; minced |
| 3 |
tb |
Curry powder |
| 1/2 |
c |
Diced apple |
| 1/2 |
c |
Chopped dried apricots |
| 1/2 |
c |
Golden raisins |
| 1 |
|
14 1/2 ounce chicken broth |
|
|
Salt |
|
|
Freshly cooked rice |
INSTRUCTIONS
Melt butter with oil in heavy large skillet over medium heat. Add chicken
and brown on both sides, about 5 minutes. Transfer to plate. Add onion and
garlic to skillet and saute until translucent, about 6 minutes. Stir in
curry powder. Return chicken to skillet. Add apple, apricots and raisins.
Add enough broth to just cover mixture. Season with salt. Cover and simmer
until chicken is just cooked through, about 10 minutes. Transfer chicken to
platter. Keep warm. Continue simmering fruit mixture until fruit is tender
and sauce thickens, about 5 minutes. Spoon over chicken and serve with
rice.
Serves 4.
Bon Appetit October 1990
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