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Categories:
chicken breasts cayenne pepper Curry cumin fresh cracked black pepper butter olive oil onion red pepper mushrooms sherry celery
Viewed: 33 - Published at: 9 years agoIngredients
- 2 whole Chicken Breasts, Bone In Or Boneless
- 1/4 teaspoons Cayenne Pepper
- 1/4 teaspoons Mild Curry Powder
- 1/4 teaspoons Cumin, Ground
- 1/2 teaspoons Fresh Cracked Black Pepper
- 2 Tablespoons Butter
- 1 Tablespoon Olive Oil
- 1 whole Small Onion, Cut In Half And Sliced
- 1 whole Small Red Pepper, Diced
- 7 whole Assorted Mushrooms
- 1 can (10 3/4 Oz.) Condensed Mushroom Soup
- 1/2 Tablespoons Dry Sherry
- 1/2 teaspoons Celery Seed
Method
- Preheat oven to 350 degrees F.
- Pat chicken breasts dry with paper towel, then coat both sides (or one side if bone-in) in cayenne pepper, curry powder, cumin and black pepper.
- Reduce cayenne if you dont have a taste for a hint of spice.
- Heat a nonstick pan on medium-high, then melt butter with olive oil until butter starts foaming.
- Sear chicken breasts on both sides until evenly browned, then put into a baking dish just large enough to hold them.
- Add onions to the pan and cook until carmelized and tender, stirring frequently and making sure to get brown chicken bits off the bottom of the pan, about 5 minutes.
- Add in red peppers and mushrooms, and cook for a minute or two.
- Add in mushroom soup, sherry and celery seed.
- Stir until combined, then pour over chicken.
- Bake until done, about 45 minutes and serve over rice with a nice salad.
