Chicken Breasts with Curry Sauce Recipe

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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
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Cook: 25 min.
MAKES: 4 servings


  • 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

Nutritional Facts

1 each: 779 calories, 42g fat (19g saturated fat), 174mg cholesterol, 1227mg sodium, 59g carbohydrate (14g sugars, 6g fiber), 43g protein.


  1. 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.
  2. 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. Remove and keep warm.
  3. 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.
  4. Gradually stir in cream into skillet; add chicken and mushroom mixture. Heat through. Serve over rice; sprinkle with peanuts and cilantro. Yield: 4 servings.
Originally published as Chicken Breasts with Curry Sauce in Country Woman Christmas Annual 2011, p48

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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