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Chicken Breasts With Curried Vegetables

Fragrant with a piquant curry sauce, this colorful main course is high in nutrition, but low in fat.

Type: Chicken
Courses: Main Course
Serves: 4 people

Recipe Ingredients

2 tablespoons 30mlButter or margarine
4   Boneless skinless chicken breast halves
1 teaspoon 5mlCurry powder
1   Garlic clove - pressed
1/4 cup 59mlDry vermouth or dry white wine
1/2 teaspoon 2.5mlSalt
1/2 cup 118mlPitted prunes
2 cups 474mlSliced vegetables
  (onions, mushrooms, zucchini,
  Bell peppers or broccoli)

Recipe Instructions

In a large heavy skillet melt butter over medium heat. Add chicken; saute until light brown on both sides. While browning chicken, stir curry powder and garlic into butter. Add vermouth, salt, and prunes. Cover; simmer over low heat 5 to 7 minutes. To test doneness, press fingers into thickest part of chicken breast; meat should spring back. Place chicken on a plate and cover with skillet lid to keep warm. Add vegetables to pan juices; stir. Cook until tender-crisp. Place chicken on platter or individual plates; spoon vegetables and juices over. This recipe serves 4.

Content per Serving:

calories .. 242 dietary fiber .. 2.3 g total fat .. 7.5 g

SWEET DELICIOUS CALIFORNIA PRUNES - (cookbooklet by mail) - Send a business-size SASE to - Sweet Delicious, California Prune Board, 5990 Stoneridge Dr., Suite 101, Pleasanton, CA 94588 - As reprinted in the Jan/Feb, 1992 issue of Cookbook Digest


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