Curried Chicken Skillet Dinner Recipe
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Ingredients
6 chicken breast halves (about 2 1/2 pounds), skinned
1/8 teaspoon pepper
Vegetable cooking spray
1 medium cooking apple, peeled and chopped
1 medium onion, chopped
1/2 cup chopped celery
1 clove garlic, minced
1 cup water
1/4 cup raisins
2 teaspoons curry powder
1 teaspoons grated orange rind
1 teaspoon chicken-flavored bouillon granules
1/8 teaspoon crushed red pepper
1/4 cup unsweetened orange juice
1 tablespoon cornstarch
Fresh parsley sprigs
Directions
Trim excess far from chicken, and sprinkle with pepper.
Coat an electric skillet with cooking spray; allow to heat at medium for 2 minutes.
Add chicken to skillet, and cook 4 minutes on each side or until browned.
Remove chicken; drain on paper rowels, and set aside.
Wipe skillet with a paper rowel recoat with cooking spray.
Add apple, onion, celery, and garlic to skillet.
Cook at medium heat, stirring constantly, until vegetables are tender.
Stir in water and the next 5 ingredients, return chicken to skillet.
Bring to a boil.
Cover; reduce heat, and simmer 40 minutes or until chicken is tender, basting chicken occasionally.
Remove chicken to a serving platter, and keep warm.
Combine orange juice and cornstarch, stirring until blended; stir into skillet.
Bring to a boil, and cook 1 minute or until slightly thickened.
Pour sauce over chicken,- garnish with parsley.
Coat an electric skillet with cooking spray; allow to heat at medium for 2 minutes.
Add chicken to skillet, and cook 4 minutes on each side or until browned.
Remove chicken; drain on paper rowels, and set aside.
Wipe skillet with a paper rowel recoat with cooking spray.
Add apple, onion, celery, and garlic to skillet.
Cook at medium heat, stirring constantly, until vegetables are tender.
Stir in water and the next 5 ingredients, return chicken to skillet.
Bring to a boil.
Cover; reduce heat, and simmer 40 minutes or until chicken is tender, basting chicken occasionally.
Remove chicken to a serving platter, and keep warm.
Combine orange juice and cornstarch, stirring until blended; stir into skillet.
Bring to a boil, and cook 1 minute or until slightly thickened.
Pour sauce over chicken,- garnish with parsley.
