| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Menu xref, Poultry, Entree, 2 elf |
2 |
Servings |
INGREDIENTS
| 6 |
oz |
Skinless boneless chicken breasts (cut into 2 serving pieces) |
| 1/4 |
ts |
Curry powder |
| 1/4 |
ts |
Dry mustard |
| 1/8 |
ts |
Paprika, sweet |
| 1 |
tb |
Light margarine, divided use |
| 2 |
tb |
Slivered almonds |
| 1 |
tb |
White wine |
| 1/4 |
c |
Fat-free chicken broth, canned, low salt |
| 1/4 |
ts |
Cornstarch |
|
|
Salt and pepper, to taste |
| 1 1/2 |
c |
Hot cooked rice, mixed with |
|
|
Chopped fresh cilantro |
INSTRUCTIONS
Serves 2; with 2 tablespoons of almonds, 385 cals, 9.5 gm. fat, 23% CFF.
Gently flatten chicken where it is thicker than 1/2-inch. Mix the curry
powder, mustard and paprika in a shaker jar (or sifter). Dust the chicken
pieces with this mixture.
Heat a grill skillet (the kind with ridges). Add 1/2 tablespoon of the
margarine to the pan and when the pan is hot, brown the chicken about 4
minutes. Heat second 1/2 tablespoon of margarine in the pan, if necessary,
and brown the other side of the chicken. Remove to platter. Garnish with
Nuts.
Deglaze pan with the wine. Mix broth and cornstarch. Add to pan, heat to
thicken, add water as needed to make a thin sauce. Season with salt and
pepper. Pour sauce over chMenu: tame chicken curry and rice-cilantro: 482
cals, 11 gm fat, 19% CFF. "Mild but not bland. Do it again." Hanneman (23
Dec 96).icken. Serve with the rice (mild jasmine, or long-grain white).
MasterCook file: PatH in the Kitchen (pathkitc.mcf) TIP: Allow about 50
minutes. Start with the Rice, start the fennel, then the chicken.
Posted to Digest eat-lf.v096.n255
Recipe by: Pat Hanneman / Path in the Kitchen
From: PATh <phannema@wizard.ucr.edu>
Date: Tue, 24 Dec 1996 14:07:16 -0800
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