| 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
A Message from our Provider:
“Jesus: He’s holding your atoms together”