Wine Curried Chicken Breasts Recipe
Ingredients
| Chicken breasts 3, split in half and boned | ||
| Margarine | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Onion 1/2 cup chopped | ||
| Garlic | 1 Clove (5gm), minced | |
| Rhubarb 1 1/2 cups finely diced | ||
| Chicken broth | 1 Cup (16 tbs) | |
| Dry white wine | 1/2 Cup (16 tbs) | |
| Coconut milk | 1/2 Cup (16 tbs) | |
| Flour | 2 Tablespoon | |
| Dry mustard | 1 Teaspoon (Curry powder 1 to 2 teaspoons) | |
| Ginger | 1/2 Teaspoon (Curry powder 1 to 2 teaspoons) | |
| Honey | 2 Tablespoon (Curry powder 1 to 2 teaspoons) | |
Directions
Saute chicken breasts in margarine and salt until quite well done; remove from pan and keep warm.
Saute onion and garlic, adding rhubarb after onion is soft; saute until rhubarb is fairly soft.
Mix 3 liquids together.
Mix flour and seasonings; stir into rhubarb mixture.
Gradually add liquid, stirring, and simmer until thick and smooth.
Add honey and blend well.
Return chicken to pan and continue to simmer for about 20 minutes until chicken is well cooked and hot.
If sauce gets too thick, add more chicken broth.
Saute onion and garlic, adding rhubarb after onion is soft; saute until rhubarb is fairly soft.
Mix 3 liquids together.
Mix flour and seasonings; stir into rhubarb mixture.
Gradually add liquid, stirring, and simmer until thick and smooth.
Add honey and blend well.
Return chicken to pan and continue to simmer for about 20 minutes until chicken is well cooked and hot.
If sauce gets too thick, add more chicken broth.
Chef
