4 chicken breasts
4 tablespoons of butter or margarine
2 1/2 cups of chicken broth
Curry Sauce:
4 tablespoons of butter or margarine
1 minced garlic clove
1 cup of chopped onion
3 tablespoons of curry powder (caril)
1 cup of cooked peas
1/4 cup of all-purpose flour
1 teaspoon of grated ginger
salt and black pepper to taste
2 tablespoons of lemon zest
2 tablespoons of lemon juice
1/4 cup of mango chutney
3 cups of reserved chicken broth
4 chicken breasts
4 tablespoons of butter or margarine
2 1/2 cups of chicken broth
Curry Sauce:
4 tablespoons of butter or margarine
1 minced garlic clove
1 cup of chopped onion
3 tablespoons of curry powder (caril)
1 cup of cooked peas
1/4 cup of all-purpose flour
1 teaspoon of grated ginger
salt and black pepper to taste
2 tablespoons of lemon zest
2 tablespoons of lemon juice
1/4 cup of mango chutney
3 cups of reserved chicken broth
Wash and pat dry the chicken breasts
Carefully remove the skin
Cut in half and debone
Dredge the pieces in butter or margarine, about 4 at a time
Remove as they brown
Then place all the pieces back together and add the chicken broth
Let it come to a boil
Reduce heat and simmer for 20 minutes
Remove the chicken and keep warm
Drain the skillet and add the remaining broth if needed to make 3 cups
Place in a serving dish. Reserve
Prepare the curry sauce
In the same pan, melt butter or margarine, sauté garlic, onion, curry powder, and peas until the onion is tender, about 5 minutes
Remove from heat
Add flour, ginger, salt, and black pepper
Mix well
Gradually add the reserved broth, lemon juice, and zest
Let it come to a boil, stirring occasionally
Reduce heat and simmer in covered pan for 10 minutes, stirring occasionally
Add peas and chicken, cover, and let simmer for 5 more minutes
Serve hot.
