| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats | Meat &, Poultry | 4 | Servings | |
INGREDIENTS
| 1/3 | c | Flour |
| 1/3 | ts | Salt |
| 1 | ds | Pepper |
| 4 | Boneless skinless chicken breast halves | |
| 2 | Ttb butter | |
| 1 | cc | Onion; finely chopped |
| 1/2 | c | Green pepper; finely chopped |
| 1 | ts | Curry powder |
| 1 | cl | Love garlic; minced |
| 1/3 | ts | Dried thyme; crumbled |
| 1 1/3 | c | Canned tomatoes; chopped |
INSTRUCTIONS
Preheat oven to 350. Mix flour, salt & pepper in small bowl. Dredge chicken. Melt butter in lg. heavy skillet over high heat. Add chicken and brown, 2 - 3 mins. Turn over and cook until lightly browned 1 - 2 mins. Transfer to 9 x 13" casserole. Add onions, peppers, curry, garlic, and thyme to skillet and cook over med. heat till onions are soft and golden, stirring occasionally, approx. 9 mins. Add tomatoes, increase heat and bring to boil, scraping pan. Spoon sauce over chicken. Bake uncovered till chicken is done, approx 30 minutes. Recipe by: Forgotten Magazine Posted to MC-Recipe Digest V1 #686 by "Kathy Rogers" <kathyrogers@earthlink.net> on Jul 22, 1997
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