Description
When i first came across this recipe, i didn't think i would like it, but i decided to give it a try. Boy, am i glad i did! The seasonings meld together and make a wonderful sauce. This is a great choice when you want something a little extra special or for company. If you only need 4 servings, make less cooked rice and only use 4 breast halves. I have also prepared this recipe using turkey tenderloins.
Ingredients
- Olive Oil
- Ginger
- Cinnamon
- Paprika
- Curry Powder
- Salt
- Black Pepper
- Boneless Skinless Chicken Breast Halves
- Dry White Wine
- Chicken Broth
- Carrots
- Celery Ribs
- Half-and-half Cream
- Cooked Rice
- Avocado
- Slivered Almonds
Instructions
- Using a large heavy skillet, heat the oil over medium heat
- Add the ginger, cinnamon, paprika, curry, salt and pepper to the oil
- Stir and cook the spices in the oil for 2 minutes
- Add the chicken pieces and cook over medium heat on each side for approximately 5 minutes or till lightly browned
- Remove chicken from pan
- Pour off any excess oil from the skillet
- Add wine to the skillet and deglaze for about 1 minute
- Add broth, carrots and celery and return chicken to the skillet, bringing all to a boil
- Reduce heat to low
- Cover and simmer for 30 minutes or until chicken pieces are tender
- Remove chicken from skillet
- Keep warm
- Add half and half to skillet, stirring until incorporated, over low heat
- Place rice on platter and distribute chicken pieces on top of rice
- Place avocado slices on top then pour sauce mixture over all
- Sprinkle top with slivered almonds