Sautéed Chicken Breast with Apple Curry
In a large sauté pan over medium heat, melt the butter until very hot. Sauté the shallots, garlic, and ginger for about 2 minutes. Add the diced apple and toss to coat with the butter. Add the wine and cider and cook for 3 to 4 minutes, or until half the liquid has evaporated.
In a small sauté pan over high heat, dry-sauté the curry powder for 2 or 3 minutes, until it begins to give off its aroma. Add it and the cream to the apples and cook until the sauce thickens, about 5 minutes. Season to taste with salt and pepper. Set the sauce aside, keeping it warm.
Season the chicken with salt and pepper, In a large sauté pan
over high temperature, heat the olive oil until smoking hot. Place the chicken
breast halves skin side down in the pan and cook for 3 or 4 minutes, or until
well browned. Turn the chicken over.
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