Recipe - Chicken Breasts With Curried Vegetables

2 tablespoon Butter or margarine
4 Skinless boneless chicken
breast halves
1 teaspoon Curry powder
1 Garlic clove; crushed
One fourth cup Dry vermouth
One half cup Pitted prunes
2 cup Mixed vegetables; cut or sliced up
4 cup Cooked brown rice
2 cup Vegetables; recommended
using broccoli, zucchini,
bell pepper, onions, or
mushrooms.

Another recipe from CookWorks.

I think I'll substitute white wine for the vermouth and I don't know what
for the prunes. Maybe chopped apple?

In large heavy skillet, melt butter over medium heat. Add chicken; saute
until light brown on both sides. While browning chicken, stir curry powder
and garlic into butter. Add vermouth and prunes. Cover; simmer over low
heat 5 to 7 minutes. To test doneness, press finger into thickest part of
chicken breast; meat should spring back. Place chicken on a plate and cover
with skillet lid to keep warm. Add vegetables to pan juices; stir. Cook
until tendercrisp. Place chicken over cooked rice on platter or individual
plates; spoon vegetables and juices over.

Source: Produce for Better Health Foundation and 5 a Day

Posted to recipeludigest Volume 01 Number 558 by "Noreen Welsh"
Noreen@iname.com on Jan 19, 1998