Chicken Breasts in Curried Cream Sauce

Submitted by quixoposto

"From More 60 Minute Gourmet by Pierre Franey."

 

• Ready In: 20mins
• Ingredients: 7
• Serves: 4

ingredients

• 1 3⁄4 lbs boneless skinless chicken breasts
• 2 tablespoons butter
• salt and pepper
• 1⁄4 cup shallot, finely chopped
• 1 tablespoon curry powder (or more)
• 1⁄2 cup dry white wine
• 1 1⁄4 cups heavy cream

directions

1. Cut chicken into strips 1/2 inch wide.
2. Melt butter in skillet and add the chicken pieces when hot. Sprinkle with salt and pepper. Cook, stirring often, about 2 minutes.
3. Sprinkle over chicken the shallots and curry powder. Stir well. Cook about 1 minute.
4. Transfer chicken to a bowl.
5. Add wine to skillet and cook over high heat about 3 minutes, until reduced to 1/4 cup. Add chicken juices from the bowl.
6. Add cream to the skillet and cook over high heat about 4 minutes.
7. Add chicken and stir to blend. Chicken should be hot through.
8. Serve with rice and cucumber raita.

Reviews

[nekidpride]

While a fantastic dish, give credit where credit is due, this is right out of the Hour Magazine Cookbook, exactly.