Recipe by Susie in Texas
When I first came across this recipe, I didn't think I would like it, but I decided to give it a try. Boy, am I glad I did! The seasonings meld together and make a wonderful sauce. This is a great choice when you want something a little extra special or for company. If you only need 4 servings, make less cooked rice and only use 4 breast halves. I have also prepared this recipe using turkey tenderloins.
Top Review by StrikingEyes00
I really really enjoyed this recipe. I actually didn't make it, my mother did, but I had put this in my "Chicken Dish" cookbook a long time ago and just never had the chance to make it. Anyway, my mother wanted to make something and have us over, so I offered up this recipe. And am I glad I did! I loved the combination of flavors from all the spices and the freshness of the carrots, celery, avacado, and almonds. My mom made using chicken breasts and turkey tenderloins and both were very tasty. The only thing that caused this to be a 4 star recipe was that I think there was a bit too much black pepper. I love pepper, but I think that the flavor came out too strong. Other then that, it was a superb meal and will be added to "My Familie's Favorites" cookbook. Thanks for an awesome dish!
- 2 tablespoons olive oil
- 1⁄2 teaspoon ginger
- 1⁄2 teaspoon cinnamon
- 1⁄2 teaspoon paprika
- 1⁄2 teaspoon curry powder
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon black pepper
- 6 boneless skinless chicken breast halves
- 1⁄2 cup dry white wine
- 1⁄2 cup chicken broth (may use bouillon)
- 2 carrots, sliced thin
- 3 celery ribs, sliced thin
- 1⁄3 cup half-and-half cream
- 3 cups hot cooked rice
- 1 avocado, peeled and sliced in thin strips (wait until the last minute so avocado doesn't turn brown)
- 1⁄3 cup slivered almonds
Directions See How It's Made
- Using a large heavy skillet, heat the oil over medium heat.
- Add the ginger, cinnamon, paprika, curry, salt and pepper to the oil.
- Stir and cook the spices in the oil for 2 minutes.
- Add the chicken pieces and cook over medium heat on each side for approximately 5 minutes or till lightly browned.
- Remove chicken from pan.
- Pour off any excess oil from the skillet.
- Add wine to the skillet and deglaze for about 1 minute.
- Add broth, carrots and celery and return chicken to the skillet, bringing all to a boil.
- Reduce heat to low.
- Cover and simmer for 30 minutes or until chicken pieces are tender.
- Remove chicken from skillet; keep warm.
- Add half and half to skillet, stirring until incorporated, over low heat.
- Place rice on platter and distribute chicken pieces on top of rice.
- Place avocado slices on top then pour sauce mixture over all.
- Sprinkle top with slivered almonds.