CHICKEN BREASTS WITH CURRIED FRUIT
Prep Time: 10 minutes
Ingredients
• 2 tablespoons butter
• 4 boneless skinless chicken breast halves (about 1 pound)
• 1 teaspoon curry powder
• 2 tablespoon dry vermouth or dry white wine
• 1/2 teaspoon salt
• 1/2 cup (about 3 ounces) dried plums, halved
• 2 cups grapes, peaches slices and/or pineapple chunks
• 2 tablespoons packed brown sugar
• 1 tablespoon slivered almonds or walnut pieces, toasted
Preparation
In large heavy-bottomed skillet, melt butter over medium heat.
Place chicken in skillet; cook 6 minutes or until browned, turning once.
Meanwhile, stir curry powder into butter mixture; cook 30 seconds.
Mix in vermouth and salt, then dried plums.
Cover, reduce heat and simmer 5 to 7 minutes or until chicken centers are no longer pink.
Transfer chicken and dried plums to serving platter; keep warm.
Add remaining fruit and brown sugar to pan juices; bring to boil.
Reduce heat slightly; cook and stir briefly, just until sauce is syrupy.
Spoon fruit sauce over chicken and top with nuts.
Tip:
- To toast nuts, arrange in even layer on baking sheet. Bake in 350°F oven 5 to 7 minutes for almonds or 10 to 12 minutes for walnuts, until lightly browned, stirring occasionally.
Nutritional Information (per serving)
Calories 321
Cholesterol 81mg
% of Calories from Fat 26%
Fat 9g
Sodium 432mg
Carbohydrates 31g
Protein 28g
Fiber 3g
California Dried Plum Board - www.californiadriedplums.org
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