Sauteed Chicken Breasts With Curry Sauce Recipes

CHICKEN BREASTS WITH CURRY

Steps:

• Heat 1 tablespoon of the butter in a saucepan. Add onions, garlic, apple and celery. Stir until wilted.
• Add curry powder, stir. Add tomatoes, chicken broth, bay leaf, salt and pepper. Bring to a boil and simmer for 15 minutes, stirring often.
• Discard bay leaf and put mixture through a food processor or food mill and process to a fine texture. If necessary, add more chicken broth to just reach pouring consistency.
• Sprinkle chicken with salt and pepper.
• Heat remaining butter in a nonstick skillet and add chicken. Cook over moderate heat until lightly browned. Turn pieces and cook about 5 minutes more. Do not overcook.
• Pour sauce over chicken, bring to a boil and simmer for 5 minutes. Sprinkle with chopped cilantro, serve.

CHICKEN WITH CURRY SAUCE

Steps:

• Place butter in a 2-1/2-qt. microwave-safe dish. Cover and microwave on high for 40-50 seconds or until melted. Stir in curry powder. Add onion and apple; stir until coated. Cover and microwave on high for 2-3 minutes or until crisp-tender, stirring once., Stir in the soup, milk, chicken and mushrooms; cover and microwave on high for 9-10 minutes or until chicken is no longer pink, stirring twice. Add peas; sprinkle with paprika. Cover and cook 3-4 minutes longer or until peas are tender. Serve over noodles if desired.

SAUTEED CHICKEN BREASTS WITH CURRY SAUCE

Steps:

• Place chicken breast halves between layers of plastic wrap and pound to 1/4-inch thickness. Place 5 tablespoons flour in pie dish. Whisk egg whites, egg, 4 1/2 teaspoons curry powder and salt in shallow bowl to blend. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Coat 3 chicken breasts with flour, shaking off excess. Dip into egg mixture. Add to skillet and sauté until cooked through, about 2 minutes per side. Transfer to platter. Repeat with 2 teaspoons oil and remaining chicken. Tent chicken with foil to keep warm.
• Heat remaining 1 teaspoon vegetable oil in same skillet over medium-high heat. Add garlic, remaining 1 tablespoon flour and remaining 1 teaspoon curry powder and stir 30 seconds. Gradually whisk in broth. Bring to boil, whisking constantly. Boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. Return chicken to skillet and turn to coat with sauce. Transfer chicken to platter. Drizzle with any remaining sauce and serve.

CURRIED SAUTEED CHICKEN CHUNKS WITH COCONUT MILK

Steps:

• Time: 30 minutes
• 1. Toss the chicken with the curry powder, salt to taste, chile, and lemongrass.
• 2. Place the butter in a medium skillet, preferably nonstick, and turn the heat to medium-high. When it melts, add the chicken. Cook the chicken, stirring occasionally, until it loses its raw color. Add the coconut milk and turn the heat to medium.
• 3. Cook for another 2 to 3 minutes until cooked through, then stir in the nam pla and nuts and cook for another 30 seconds. Garnish with cilantro and serve.

SAUTEED CHICKEN BREASTS WITH BALSAMIC VINEGAR PAN SAUCE

Steps:

• Combine broth, vinegar, and honey in a small bowl.
• Melt butter and heat oil in a large nonstick pan over low heat.
• Place flour in a shallow pan or dish.
• Dredge chicken in flour and shake off excess.
• Sprinkle chicken with salt and pepper.
• Increase heat to medium-high; heat for 2 minutes or until butter browns.
• Add chicken to the pan and cook for 4 minutes per side or until golden.
• Remove chicken from pan and keep warm.
• Add shallots and saute 30 seconds.
• Add broth mixture and bring to a boil; cook for 3 minutes or until the liquid is reduced to 1/2 a cup.
• Serve sauce over chicken and garnish with parsley.

CHICKEN BREASTS IN CURRIED CREAM SAUCE

Steps:

• Cut chicken into strips 1/2 inch wide.
• Melt butter in skillet and add the chicken pieces when hot. Sprinkle with salt and pepper. Cook, stirring often, about 2 minutes.
• Sprinkle over chicken the shallots and curry powder. Stir well. Cook about 1 minute.
• Transfer chicken to a bowl.
• Add wine to skillet and cook over high heat about 3 minutes, until reduced to 1/4 cup. Add chicken juices from the bowl.
• Add cream to the skillet and cook over high heat about 4 minutes.
• Add chicken and stir to blend. Chicken should be hot through.
• Serve with rice and cucumber raita.

SAUTÉED CHICKEN BREASTS WITH CREAMY CHIVE SAUCE

Steps:

• Place chicken between sheets of plastic wrap and pound with a meat mallet or heavy skillet until flattened. Season both sides with ½ teaspoon salt. Place ¼ cup flour in a small glass baking dish and drag the chicken in it. Discard excess flour.
• Heat 2 teaspoons oil in large skillet over medium-high heat. Add the chicken and cook until golden brown. Transfer to a plate, cover and keep warm.
• Heat remaining 1 teaspoon oil in the pan over medium-high heat. Sprinkle with the remaining 1 tablespoon flour; stir to coat. Add wine, broth, and the remaining ½ teaspoon salt; bring to a boil, stirring often.
• Return chicken and any accumulated juices to the pan, reduce heat to a simmer, and cook until heated through, about 6 minutes. Stir in sour cream and mustard until smooth; turn the chicken to coat with the sauce. Stir in chives and serve immediately.

CHICKEN BREASTS WITH APPLE CURRY SAUCE

Steps:

• Preheat oven to 200°.
• Heat the clarified butter in a large pan and sauté chicken breasts on both sides till browned.
• Cover the pan; heat the chicken breasts over low heat for five minutes.
• Transfer to a platter. Keep warm in the oven while you're making the sauce.
• To make the sauce, melt the butter in the sauté pan.
• Add the onion and sauté over low heat till transparent.
• Add the garlic and apples and sauté for 2 minutes.
• Add the flour, curry powder, cardamom, coriander, salt and pepper. Stir to mix well.
• Add the chicken stock, lime rind, lime juice and chutney.
• Bring sauce to a boil, stirring constantly.
• Pour around chicken and serve.
• It's great served over rice.