Chicken Sauté With Curry And Basil
entrée, fall, indian, main course, sautéed
simmered, summer, winter
1 clove garlic
2 tablespoons butter
4 large boned and skinned chicken breasts,
about 1 1/2 pounds
or 6 medium chicken breasts; boned and skinned
Salt
Fresh ground pepper
1/3 cup heavy cream
1 1/2 teaspoons curry powder
1/2 cup loosely packed fresh basil
Rice (optional)
GARNISHES-USE ANY OR ALL
Chopped peanuts
Raisins
Chutney
Yogurt
Chopped scallions
COOKING:
Chop the garlic. Melt butter in a large frying pan over medium-high heat. Sprinkle chicken with salt and pepper and cook, turning once, until golden brown, about 4 minutes. Add garlic and continue cooking for 30 seconds. Stir in 1/4 cup of the cream and 2 tablespoons water. Reduce heat to medium, cover, and simmer until chicken is cooked through, about 10 minutes. Transfer chicken to a serving plate and keep warm. Whisk in remaining cream and curry powder and bring to a simmer. Shred the basil leaves and add them to the pan. Season to taste with salt and pepper.
SERVING: Pour sauce over the chicken breasts and serve with rice and curry condiments if desired.
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NOTES : Browned skinless chicken breasts in cream-curry sauce.
BASIL: Bocaccio and Keats recount versions of the story of Lisabetta, whose tears watered the pot of basil where her lover's head lay buried. The broad, shiny green leaves, exude the aroma of Italy-and pesto and tomato sauces are evidence for this. But the versatile herb is a fixture of several European and Asian cuisines. Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 3332 0 0 0 0 0 0 0 0
Contributor: Cook's Magazine May 1988
Yield: 4 servings
Preparation Time: 0:15