Curried Chicken Skillet Dinner
|Chicken breast halves||2 1⁄2 Pound|
|Vegetable cooking spray||1|
|Celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Water||1 Cup (16 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Curry powder||2 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Bouillon granules||1 Teaspoon|
|Crushed red pepper||1⁄8 Teaspoon|
|Sugar free orange juice||1⁄4 Cup (4 tbs)|
|Parsley sprigs||5 Medium|
Trim excess far from chicken, and sprinkle with pepper.
Coat an electric skillet with cooking spray; allow to heat at medium for 2 minutes.
Add chicken to skillet, and cook 4 minutes on each side or until browned.
Remove chicken; drain on paper rowels, and set aside.
Wipe skillet with a paper rowel recoat with cooking spray.
Add apple, onion, celery, and garlic to skillet.
Cook at medium heat, stirring constantly, until vegetables are tender.
Stir in water and the next 5 ingredients, return chicken to skillet.
Bring to a boil.
Cover; reduce heat, and simmer 40 minutes or until chicken is tender, basting chicken occasionally.
Remove chicken to a serving platter, and keep warm.
Combine orange juice and cornstarch, stirring until blended; stir into skillet.
Bring to a boil, and cook 1 minute or until slightly thickened.
Pour sauce over chicken,- garnish with parsley.