Apple Curried Chicken
Description
Submitted by: Ann Moore
Ingredients
At a glance
Simon Pearce Bakeware Recipes
Brookfield Oval (LG)
8 boneless, skinless chicken breasts
flour to dredge chicken
5 T corn oil
1 1/2 cups chicken stock
1 t. salt
Pepper to taste
1 clove fresh garlic, crushed
1 T. dry sherry
3 T. soy sauce
2 T. curry powder
3 T. honey
3 T. chopped parsley
4 large apples, peeled and sliced
1/2 cup currents or raisins
1/2 walnuts (optional)
flour to dredge chicken
5 T corn oil
1 1/2 cups chicken stock
1 t. salt
Pepper to taste
1 clove fresh garlic, crushed
1 T. dry sherry
3 T. soy sauce
2 T. curry powder
3 T. honey
3 T. chopped parsley
4 large apples, peeled and sliced
1/2 cup currents or raisins
1/2 walnuts (optional)
Methods/steps
Pre-heat oven to 350. Pound chicken breasts and dredge in flour. Heat oil and saute breasts on medium high heat until golden. Remove from pan and place in baking dish. In same saute pan, heat together chicken stock, salt, pepper, garlic, sherry, soy sauce, curry powder, honey and parsley until mixture just begins to boil. Pour mixture over the breasts. Add apples and currents or raisins. Bake, uncovered until apples are soft and saute is thickened.
Reviews