Zutaten für Chicken Breasts In Curried Cream Sauce
- Boneless Skinless Chicken Breasts
- 2 tablespoons butter
- Salt And Pepper
- Shallot
- 1 tablespoon curry powder (adjust to taste)
- Dry White Wine
- Heavy Cream
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Zubereitung von Chicken Breasts In Curried Cream Sauce
- Cut 2 boneless, skinless chicken breasts into 1/2-inch strips.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Add the chicken strips and cook, stirring occasionally, for 2-3 minutes, until lightly browned.
- Sprinkle the chicken with 1/2 teaspoon salt and 1/4 teaspoon black pepper.
- Add 2 thinly sliced shallots and 1 tablespoon of curry powder to the skillet. Stir well to combine.
- Cook for 1 minute, stirring constantly, until fragrant.
- Transfer the chicken to a bowl and set aside.
- Add 1/2 cup of dry white wine to the skillet and bring to a boil over high heat. Cook for 3 minutes, or until the wine has reduced to about 1/4 cup.
- Return the chicken to the skillet. Pour any accumulated chicken juices from the bowl into the skillet.
- Stir in 1 cup of heavy cream. Bring to a simmer over medium heat and cook for 4-5 minutes, or until the sauce has thickened slightly and the chicken is cooked through.
- Serve immediately over rice, garnished with fresh cilantro or parsley (optional). Enjoy with cucumber raita (recipe not included).
Nutrition Information (Approximate per serving)
Sodium
8 g
Sugar
1g
Fat
107g
Carbs
1g
