Chicken Breasts in Curried Cream Sauce
Chicken Breasts In Curried Cream Sauce is an moderately easy dinner. Made with 1 to 2 lb. skinless boneless chicken breasts, 2 tbsp. butter, 1/4 c. finely chopped shallots, 1 tbsp. curry powder and 1/2 c. dry white wine, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
Cut the chicken strips about 1/2-inch wide.
Melt the butter in a skillet and when it is hot, add the chicken pieces.
Sprinkle with salt and pepper.
Stir until chicken strips lose their raw look.
Add shallots and curry powder.
Stir to blend and cook about 1 minute.
Transfer chicken to a bowl.
Add the wine to the skillet and cook over high heat about 3 minutes or until reduced to about 1/4 cup.
Add any juices that have accumulated in the bowl containing the chicken.
Add the cream to the skillet and cook over high heat about 4 minutes.
Add the chicken and stir to blend well.
Serve over rice.
Makes 4 servings.
π· Perfect Pairings
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