Ingredients Jump to Instructions ↓

  1. 3 tablespoons butter

  2. 4 whole chicken breast halves without skin -- boned

  3. 4 teaspoons curry powder

  4. 3 tablespoons brandy

  5. 2 teaspoons flour

  6. 1/2 cup chicken broth, fat free

  7. 1/2 cup nonfat sour cream

  8. 3 tablespoons mango chutney

  9. Melt butter in heavy medium skillet over medium-high heat. Season chicken with salt and pepper and saute until just cooked through - about 5 minutes per side. transfer chicken to a plate.

  10. 1 tablespoon dripping. Add curry powder to skillet and stir until fragrant - about 30 seconds.

  11. Add brandy and cook until almost evaporated, standing back in case brandy ignites. Mix in flour. Add broth, cream and chutney and stir until smooth.

  12. 2 minutes, stirring constantly, until sauce coats spoon lightly. Return chicken and any collected juices to skillet. Cook just until chicken is heated through - about 2 minutes. Season with salt and pepper to taste.


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