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Metropolitan Chicken Breasts

Serves: 6

Print this Recipe


   6 chicken breasts, skin removed
   1 to 2 tablespoons 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 (about 3 cups)
   2 tablespoons lemon juice
   2 1/2 cups chicken broth
   1 tablespoon cornstarch
   White rice Hot cooked
   Chopped tomato
   Minced 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. Cook and stir for 1 minute.

In a medium bowl, stir broth and cornstarch until smooth. Pour over chicken. Stirring over medium heat, bring to a boil; reduce heat to low, cover and simmer for 2 to 3 minutes or until chicken is no longer pink in the center and sauce is thickened.

Serve over rice; garnish with tomato and parsley.

*Partially frozen or very cold chicken breasts are easier to cut.




Metropolitan Chicken Breasts comes from the Cook'n Deluxe collection. Click here to order this CD or download this brand-name recipe set right now!







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