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Chicken, Turkey, Duck, etcChicken Recipes pg 2 >  Chicken Breasts with Curried Fruit


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Prep Time: 10 minutes


    • 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


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.

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 -


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