Twitter Facebook Pinterest Instagram Youtube

Welcome Tummywise Visitors. All of the great content from the Tummywise site has now been incorporated in the California Dried Plums site.

Chicken Breasts with Curried Fruit

A sauce of lightly curried fruit adds elegance to chicken breasts, yet it's so quick and easy it will become an everyday favorite.

User Rating
0 0 Ratings 5
rate this recipe
Thanks for rating!
Prep Time   10 minutes Cook Time   15 minutes Serves  4

Ingredients

2 tablespoons butter
4 boneless skinless chicken breast halves (about 1 pound)
1 teaspoon curry powder
2 tablespoon dry vermouth or dry white wine
1/2 teaspoon salt
1/2 cup (about 3 ounces) dried plums, halved
2 cups grapes, peaches slices and/or pineapple chunks
2 tablespoons packed brown sugar
1 tablespoon slivered almonds or walnut pieces, toasted


Directions

In large heavy-bottomed skillet, melt butter over medium heat. Place chicken in skillet; cook 6 minutes or until browned, turning once. Meanwhile, stir curry powder into butter mixture; cook 30 seconds. Mix in vermouth and salt, then dried plums. Cover, reduce heat and simmer 5 to 7 minutes or until chicken centers are no longer pink. Transfer chicken and dried plums to serving platter; keep warm.

Add remaining fruit and brown sugar to pan juices; bring to boil. Reduce heat slightly; cook and stir briefly, just until sauce is syrupy. Spoon fruit sauce over chicken and top with nuts.

Tip: To toast nuts, arrange in even layer on baking sheet. Bake in 350°F oven 5 to 7 minutes for almonds or 10 to 12 minutes for walnuts, until lightly browned, stirring occasionally.


Nutrition Facts

Calories
321
Cholesterol
81mg
% of Calories from Fat
26%
Total Fat
9g
Sodium
432mg
Carbohydrate
31g
Protein
28g
Fiber
3g
Potassium
442mg

Recipe-generic