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Chicken Breasts with Curry Sauce

 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 King Arthur Unbleached 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.

2 of 2

Chicken Breasts with Curry Sauce (continued)

Directions (continued)

  • 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.
  • 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.
Nutritional 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.