Curried Chicken And Fruit
|Split chicken breasts||6|
|Flour||1⁄3 Cup (5.33 tbs)|
|Ground ginger||1⁄2 Teaspoon|
|Sliced pineapple||9 Ounce (1 Can)|
|Mandarin oranges||11 Ounce|
|Tart apple||1 , cored and sliced|
|Heavy cream||1⁄3 Cup (5.33 tbs)|
|Lemon juice||1 Tablespoon|
|Sliced pimiento||2 Tablespoon|
Remove the chicken bones if you wish.
Combine flour, ginger, curry, and salt in a paper bag.
Shake chicken pieces until well coated and brown on all sides in heated butter in a frying pan, adding any leftover flour mixture to pan.
Arrange chicken in a greased 2 1/2-quart shallow casserole.
Drain pineapple and orange segments, reserving their syrup; cut pineapple slices in half and arrange over chicken.
Add the orange segments and apple slices.
Deglaze frying pan with the pineapple and orange syrups, heavy cream (if used), and lemon juice.
Boil until slightly thickened.
Pour over chicken.
Cover and bake in a moderate oven (350°) for about 1 hour (longer if refrigerated).
Garnish with pimiento.