Honey Curry Chicken Over Capellini Recipe
Ingredients
8 oz. diced boneless chicken breast
Flour for dredging
1 T. minced peppers (red, yellow, green)
Honey Curry Sauce:
1/4 c. honey
3 tsp. curry powder
1 clove garlic, chopped
2 T. lemon juice
Salt and pepper to taste
1 T. diced onion
2 artichoke hearts, quartered
Butter or oil
Chicken stock as needed
1 T. whole butter
2 T. Dijon mustard
1/2 tsp. cayenne pepper
2 T. soy sauce
1 tsp. ginger, chopped
Directions
Dredge chicken in flour.
Add butter or oil in pan.
Saute chicken over high heat until lightly browned.
Add onion, peppers and artichoke hearts; saute briefly.
Add 4 ounces of Honey Curry Sauce.
Simmer until chicken is cooked and sauce has thickened to desired consistency.
Add whole butter to give richness.
Serve over hot capellini.
Honey Curry Sauce: Mix together.
Blend well.
Add butter or oil in pan.
Saute chicken over high heat until lightly browned.
Add onion, peppers and artichoke hearts; saute briefly.
Add 4 ounces of Honey Curry Sauce.
Simmer until chicken is cooked and sauce has thickened to desired consistency.
Add whole butter to give richness.
Serve over hot capellini.
Honey Curry Sauce: Mix together.
Blend well.
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