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Curried Chicken Skillet Dinner Recipe
|Chicken breast halves||2 1⁄2 Pound|
|Vegetable cooking||1 Tablespoon|
|Celery||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm)|
|Water||1 Cup (16 tbs)|
|Raisins||1⁄4 Cup (4 tbs)|
|Curry powder||2 Teaspoon|
|Grated orange rind||1 Teaspoon|
|Bouillon granules||1 Teaspoon|
|Crushed red pepper||1⁄8 Teaspoon|
|Sugar free orange juice||1⁄4 Cup (4 tbs)|
|Parsley sprigs||5 Medium|
Serving size: Complete recipe
Calories 1781 Calories from Fat 236
% Daily Value*
Total Fat 26 g40.6%
Saturated Fat 5 g24.8%
Trans Fat 0.3 g
Cholesterol 657.7 mg
Sodium 2033.7 mg84.7%
Total Carbohydrates 106 g35.5%
Dietary Fiber 15.5 g62.1%
Sugars 55.6 g
Protein 271 g541.7%
Vitamin A 24.2% Vitamin C 93%
Calcium 31.1% Iron 76.6%
*Based on a 2000 Calorie diet
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.