Serves: 6
Total Calories: 489

6 chicken breasts
1 to 2 tablespoon curry powder
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
All-purpose flour
6 tablespoons butter or margarine
1/2 pound mushrooms sliced
2 tablespoons lemon juice
2 1/2 cups chicken broth
1 tablespoon cornstarch
white rice Hot cooked
Chopped tomato and parsley

Cut chicken into thin 1-inch strips. In a small bowl, mix curry powder, salt, pepper and garlic powder. Sprinkle over chicken mix well. Toss seasoned chicken in flour to coat lightly. In a 5-quart Dutch oven over medium-high heat, brown chicken, half at a time, in 3 tablespoons of the butter or margarine, adding remaining butter or margarine as needed. Return chicken to pan. Add mushrooms and lemon juice.

In a small bowl, stir broth and cornstarch until well blended. Pour over chicken. Stirring constantly, bring to a boil reduce heat to low, cover and simmer for 2 to 3 minutes or until chicken is cooked through.

Serve over rice garnish with tomato and parsley.

Nutritional Facts:

Serves: 6
Total Calories: 489
Calories from Fat: 132

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