Friday, October 25, 2013


~ The Pioneer Woman

1 boneless skinless chicken breasts, chopped
salt and pepper, to taste
1/4 c. butter, divided
1 onion, chopped
3 cloves garlic, minced
1/4 c. flour
1 T. curry powder
32 oz. chicken broth
2 c. half-and-half
2 t. salt
pepper, to taste
1 T. white or brown sugar, or to taste
cayenne, to taste
Season chicken with salt and pepper. Heat two tablespoons of butter over medium-high heat. Add chicken and cook, stirring occasionally, until golden. Remove chicken from pot and set aside.
In the same pot, add the remaining two tablespoons of butter and reduce heat to medium. Add diced onion and garlic, stirring until onions begin to brown.  Sprinkle flour over onions and stir to combine, then stir in curry powder and cook for one minute, stirring constantly.
Pour in chicken broth. Stir to combine, then let it cook for five minutes. Add half-and-half, salt, pepper, sugar, and cayenne then cook for another five minutes.
Add cooked chicken and diced apple, then cook for another 5-10 minutes. Turn off and allow to stand 5-10 minutes before serving. 

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