Sunday, June 26, 2011



INGREDIENTS:     ( serves 2 )

225  g  chicken breast fillets
20  g  curry  powder
Olive oil spray
Freshly ground pepper
3  tbsp  apricot jam
2  tbsp  heavy ( whipping ) cream
2  tbsp  scallions, sliced
2  cups  brown rice, cooked and seasoned, to serve

  • On a plate, coat chicken with curry powder. Heat non- stick skillet over medium- high and spray with olive oil.
  • Add chicken and saute 2 minutes per side. Season with salt and pepper. Remove to a plate.
  • Add 1/3 cup water and apricot jam to the skillet and simer for 30 seconds, to melt jam. Add cream and simmer 1 minute to thicken sauce. Season
  • Spoon sauce over chicken. Sprinkle scallions on top. Serve with rice.

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