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Chicken Breasts in Curried Cream Sauce

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“From More 60 Minute Gourmet by Pierre Franey.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

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.

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