D
Curry-Sauced Chicken
¾ C chicken broth
½ C chopped apple
2 T sliced green onions
1 t curry powder
1 small garlic clove
4 medium chicken breast (skinned)
½ C sliced mushrooms
1 T cornstarch
In 10-inch skillet, combine broth, apple, green onion, curry powder, garlic, and mushrooms. Bring to boil.
Add chicken and reduce heat to simmer. Cover and simmer 25-30 minutes, or until chicken is 170 degrees.
Remove chicken to platter.
Add cornstarch to a small container of water, to stir it until dissolved (aka "no lumps"), and then add that to the pan. Cook and stir over medium heat, until bubbly and thickened. Spoon sauce over chicken.
Makes four servings.
¾ C chicken broth
½ C chopped apple
2 T sliced green onions
1 t curry powder
1 small garlic clove
4 medium chicken breast (skinned)
½ C sliced mushrooms
1 T cornstarch
In 10-inch skillet, combine broth, apple, green onion, curry powder, garlic, and mushrooms. Bring to boil.
Add chicken and reduce heat to simmer. Cover and simmer 25-30 minutes, or until chicken is 170 degrees.
Remove chicken to platter.
Add cornstarch to a small container of water, to stir it until dissolved (aka "no lumps"), and then add that to the pan. Cook and stir over medium heat, until bubbly and thickened. Spoon sauce over chicken.
Makes four servings.
