Curried Chicken And Vegetables
|Chicken breasts||4 , split|
|Flour||1⁄4 Cup (4 tbs)|
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Onion||1 Large, chopped|
|Green pepper||To Taste, halved, seeded and diced|
|Curry powder||2 Tablespoon|
|Tomatoes||1 Can (10 oz)|
|Instant chicken broth||2 Teaspoon (Or 2 Envelopes)|
|Water||2 1⁄4 Cup (36 tbs)|
|Hot cooked rice||6 Cup (96 tbs)|
Pull skin from split chicken breasts; bone.
Flatten each half by placing between 2 pieces of wax paper and pounding with the back of a heavy knife or mallet.
Cut each half into 2 pieces (fillets).
Combine 1/4 cup flour, 1/2 teaspoon salt and 1/8 teaspoon pepper in a plastic bag.
Add chicken fillets; shake well to coat.
Melt butter or margarine in a large skillet; saute chicken fillets until brown on both sides.
Remove from skillet.
Saute onion and green pepper until almost tender in same skillet.
Stir in the 1 tablespoon flour, 1 teaspoon salt, 1/8 teaspoon pepper and curry powder.
Add tomatoes, instant chicken broth and water; bring to boiling.
Lower heat; simmer, covered, 20 minutes.
Remove the cover and simmer 5 minutes longer, or until sauce thickens.
Return chicken fillets to sauce and cover.
Simmer 15 minutes longer, or until chicken is tender.
Do ahead note: Line a 10 cup shallow freezer to table baking dish with heavy foil.
Arrange chicken in dish and spoon sauce over; wrap; label and freeze.
When frozen, remove foil wrapped food from dish; return to freezer.
Party day: Remove food from freezer and peel off foil.
Place in same dish.
Bake, covered, in moderate oven (350Â°) 1 hour, or until bubbly hot.
Serve with hot rice.