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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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