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Chicken Breasts with Curry Sauce

For a casual Christmas Eve meal or other get-together, try this out-of-the-ordinary entree. The saucy chicken is delicious served over rice. —Pam Norby, Amery, Wisconsin

4 ServingsPrep: 20 min. Cook: 25 min.

Ingredients

1 package (6 ounces) rice pilaf
1/4 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon pepper, divided
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
1 package (3-1/2 ounces) sliced fresh shiitake mushrooms
4 tablespoons butter, divided
2 large pears, peeled and sliced
2 tablespoons all-purpose flour
2 tablespoons curry powder
1 cup chicken broth
1 tablespoon mango chutney
1/2 cup heavy whipping cream
1/4 cup chopped salted peanuts
2 tablespoons minced fresh cilantro

Directions

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°. Remove and
keep warm.
In the same skillet, saute mushrooms in 2 tablespoons butter for 4

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Chicken Breasts with Curry Sauce (continued)

Directions (continued)

minutes; add pears. Saute 2-3 minutes longer or until mushrooms and
pears are tender. 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.
Gradually stir in cream into skillet; add chicken and mushroom
mixture. Heat through. Serve over rice; sprinkle with peanuts and
cilantro. Yield: 4 servings.

Nutrition Facts: 1 serving equals 779 calories, 42 g fat (19 g saturated fat), 174 mg cholesterol, 1,227 mg sodium, 59 g carbohydrate, 6 g fiber, 43 g protein.

Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.