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Wine Curried Chicken Breasts

Renaissance.Chef's picture
Ingredients
  Chicken breasts 3 , split in half and boned
  Margarine 1⁄4 Cup (4 tbs)
  Salt 1⁄2 Teaspoon
  Onion 1⁄2 Cup (8 tbs), chopped
  Garlic 1 Clove (5 gm), minced
  Rhubarb 1 1⁄2 Cup (24 tbs), finely diced
  Chicken broth 1 Cup (16 tbs)
  Dry white wine 1⁄2 Cup (8 tbs)
  Coconut milk 1⁄2 Cup (8 tbs)
  Flour 2 Tablespoon
  Dry mustard 1 Teaspoon
  Ginger 1⁄2 Teaspoon
  Honey 2 Tablespoon
  Curry powder 2 Teaspoon
Directions

Saute chicken breasts in margarine and salt until quite well done; remove from pan and keep warm.
Saute onion and garlic, adding rhubarb after onion is soft; saute until rhubarb is fairly soft.
Mix 3 liquids together.
Mix flour and seasonings; stir into rhubarb mixture.
Gradually add liquid, stirring, and simmer until thick and smooth.
Add honey and blend well.
Return chicken to pan and continue to simmer for about 20 minutes until chicken is well cooked and hot.
If sauce gets too thick, add more chicken broth.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Main Dish
Method: 
Curried
Ingredient: 
Chicken
Interest: 
Everyday
Preparation Time: 
10 Minutes
Cook Time: 
20 Minutes
Ready In: 
30 Minutes
Servings: 
4

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