Chicken breasts a la forsman

4 servings

Ingredients

Quantity Ingredient
4 eaches Chicken breast halves, bone-
;less and skinless
1 teaspoon Curry powder (spicy Madras-
;style preferred)
1 teaspoon Turmeric
1 teaspoon Cumin
½ teaspoon Salt
Oil for sauteeing

Directions

Rub the chicken with a mixture of the curry, turmeric, cumin and salt. Let the chicken sit for 5 to 10 minutes.

In large skillet, heat oil over medium heat. Add chicken and cook for 5 to 7 minutes. Turn and cook 5 to 7 minutes longer. Check for doneness, cooking just until done; don't overcook.

Transfer chicken to a warm plate; slice. Place slices over bed of rice or bulghur pilaf (see following recipe).

Meanwhile, turn heat to high under skillet. Add 2 tablespoons water or chicken broth and stir rapidly, scraping up browned bits in bottom of skillet. Let sauce bubble briefly, then pour over chicken slices.

Serve immediately.

Per serving: 247 CALORIES, 1g CARBOHYDRATES, 104mg CHOLESTEROL, 358mg SODIUM, 38g PROTEIN, 9g FAT (2g sat) By cookbook author Donna Forsman, as reported by Candy Sagon (THE WASHINGTON POST), reprinted in THE OLYMPIAN, ⅘/95.

Typed for you by Iris Grayson

Submitted By IRIS GRAYSON On 04-07-95

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