Chicken Curry and Manjericao Recipe

Name: Chicken Curry and Manjericao Recipe
Yield: 4
Ingredients: '2 tablespoons of butter'; '2 boneless, skinless chicken breasts cut in half'; 'Salt to taste'; 'Pepper to taste'; '1 clove of garlic, minced'; '1/3 cup of heavy cream, fresh, canned, or long-life'; '1 1/2 teaspoons of curry powder'; '1/2 cup of chopped manjericao leaves roughly'

1
'2 tablespoons of butter'
2
'2 boneless, skinless chicken breasts cut in half'
3
'Salt to taste'
4
'Pepper to taste'
5
'1 clove of garlic, minced'
6
'1/3 cup of heavy cream, fresh, canned, or long-life'
7
'1 1/2 teaspoons of curry powder'
8
'1/2 cup of chopped manjericao leaves roughly'

Ingredients

1
'2 tablespoons of butter'
2
'2 boneless, skinless chicken breasts cut in half'
3
'Salt to taste'
4
'Pepper to taste'
5
'1 clove of garlic, minced'
6
'1/3 cup of heavy cream, fresh, canned, or long-life'
7
'1 1/2 teaspoons of curry powder'
8
'1/2 cup of chopped manjericao leaves roughly'

Directions

1
'Melt the butter in a large frying pan.'
2
'Season the chicken breasts with salt and pepper and fry for about 4 minutes on each side, flipping once.'
3
'Add the garlic and fry for an additional 30 seconds.'
4
'Add 4 tablespoons of heavy cream and 2 tablespoons of water.'
5
'Reduce heat, cover the pan, and simmer slowly for about 10 minutes or until the chicken is cooked.'
6
'Remove the chicken from the pan and place it on a serving dish to be kept warm in a low-temperature oven.'
7
'Mix the remaining heavy cream with curry powder and add to the frying pan where the chicken was cooked.'
8
'Let it simmer, stirring constantly.'
9
'Add manjericao leaves and season to taste with salt and pepper.'
10
'Mix well and remove from heat.'
11
'Place the sauce over the chicken pieces and serve
12
4 servings.'