Chicken Breasts with Curry Sauce
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.
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°.
In the same skillet, saute mushrooms in 2 tablespoons butter for 4 minutes; add pears.
Saute 2-3 minutes longer or until mushrooms and pears are tender.
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.
Gradually stir in cream into skillet; add chicken and mushroom mixture.
Serve over rice; sprinkle with peanuts and cilantro.
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 SpatlesePiesporter - 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.