You may also like
Categories:Viewed: 27 - Published at: 4 years ago
Ingredients
- 1 tablespoon butter
- 4 boneless skinless chicken breasts
- 1 tablespoon mild curry paste or 1 tablespoon medium curry paste
- 14 cup dry white wine or 14 cup apple juice or 14 cup chicken bouillon
- 14 cup light sour cream (optional) or 14 cup single cream (optional)
Method
- In a large frying pan set over medium high heat, melt butter.
- Lightly sprinkle chicken with salt and pepper.
- Add chicken to pan and cook until lightly browned, about 2 minutes per side.
- Whisk curry paste with wine until fairly well blended.
- Pour over chicken.
- Reduce heat to medium-low.
- Cover and simmer until chicken feels springy, about 4 minutes per side.
- Remove chicken to a platter.
- Loosely cover to keep warm.
- Then increase heat to high and boil sauce until reduced to approximately 3 tablespoons, about 3 minutes.
- Stir in sour cream, if using.
- Drizzle sauce over chicken and serve with basmati rice and stir-fried crunchy vegetables.
