Chicken Breasts with Curry Sauce

Name: Chicken Breasts with Curry Sauce
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 4 Tbsps butter, divided; 237 milliliters chicken broth; 2 Tbsps curry powder; 2 Tbsps all-purpose flour; 2 Tbsps minced fresh cilantro; 99 grams package sliced fresh shiitake mushrooms; 118 milliliters heavy whipping cream; 1 Tbsp mango chutney; 2 Tbsps olive oil; 2 larges pears, peeled and sliced; 0 teaspoons pepper, divided; 170 grams package rice pilaf; 0 teaspoons salt; 59 milliliters chopped salted peanuts; 680 grams boneless skinless chicken breast halves each)

Chicken Breasts with Curry Sauce requires approximately 45 minutes from start to finish. This recipe serves 4. This main course has 781 calories, 45g of protein, and 39g of fat per serving. A mixture of pepper, salt, chicken breast halves, and a handful of other ingredients are all it takes to make this recipe so yummy. It is a rather pricey recipe for fans of Indian food. If you like this recipe, you might also like recipes such as Chicken Breasts With Lime Curry Sauce, Chicken Breasts in Curry-Honey-Mustard Sauce, and Curry Chicken Breasts.

Instructions

Prepare rice pilaf according to package directions. Meanwhile, sprinkle salt and 1/4 teaspoon pepper over chicken breasts. In a large skillet over medium heat, cook chicken in oil for 4-6 minutes on each side or until a meat thermometer reads 170°.

Ingredients you will need

Chicken Breast

Meat

Pepper

Rice

Salt

Cooking Oil

Equipment you will use

Kitchen Thermometer

Frying Pan

Remove and keep warm.

In the same skillet, saute mushrooms in 2 tablespoons butter for 4 minutes; add pears.

Ingredients you will need

Mushrooms

Butter

Pear

Equipment you will use

Frying Pan

Saute 2-3 minutes longer or until mushrooms and pears are tender.

Ingredients you will need

Mushrooms

Pear

Remove and keep warm.

In the same skillet, melt remaining butter. Stir in the flour, curry powder and remaining pepper until blended; gradually add broth and chutney. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally.

Ingredients you will need

Curry Powder

Chutney

Butter

Pepper

Broth

All Purpose Flour

Equipment you will use

Frying Pan

Gradually stir in cream into skillet; add chicken and mushroom mixture.

Ingredients you will need

Mushrooms

Whole Chicken

Cream

Equipment you will use

Frying Pan

Heat through.

Serve over rice; sprinkle with peanuts and cilantro.

Ingredients you will need

Cilantro

Peanuts

Rice

Equipment

Kitchen Thermometer

Frying Pan

Ingredients

Servings:

4Tbsps

butter, divided 237milliliters

chicken broth 2Tbsps

curry powder 2Tbsps

all-purpose flour 2Tbsps

minced fresh cilantro 99grams

package sliced fresh shiitake mushrooms 118milliliters

heavy whipping cream 1Tbsp

mango chutney 2Tbsps

olive oil 2larges

pears, peeled and sliced 0teaspoons

pepper, divided 170grams

package rice pilaf 0teaspoons

salt 59milliliters

chopped salted peanuts 680grams

boneless skinless chicken breast halves each)

Recommended wine: Riesling, Gruener Veltliner, Sparkling Rose

Riesling, Gruener Veltliner, and Sparkling rosé are my top picks for Indian. The best wine for Indian food will depending on the dish, of course, but these picks can be served chilled and have some sweetness to complement the spiciness and complex flavors of a wide variety of traditional dishes. You could try Bollig-Lehnert Piesporter Goldtroopfchen Riesling Spatlese. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 24 dollars per bottle.

Bollig-Lehnert Piesporter Goldtroopfchen Riesling Spatlese

Piesporter - Goldtröpfchen is one of the best-known individual vineyards (Einzellagen) in the Mosel region of Germany. This vineyard consists of steep, slatey southern-facing slopes arranged in a dramatic amphitheater-like shape for ideal exposure and aspect with the river reflecting much-desired sun directly to the vines. The excellent Rieslings are typically sun-warmed and ripe, with pronounced slate minerality and balancing acidity. Ripe, full of tropical fruit flavors of pineapple, mango, and guava, with pastry accents. Offers a bright finish of kiwifruit and lime, showing a touch of chamomile and cream. A succulent Riesling.A perfect match for strong Indian and Asian spiced dishes. Also fantastic with a spiced duck leg, dishes with acidic sauces, roasted vegetables, and soft cheeses.