Friday, May 7, 2010

Recipe #31: Curry-Kissed Chicken

After working out, Nick and I wanted something light and easy to make for dinner. This recipe is adapted from one of my many cookbooks, and it came together in 10 minutes. Definitely a keeper for those nights I need to make something quick.

Simply season chicken breasts, chicken tenders, or thin sliced chicken breasts with black pepper and curry powder. Heat a few tablespoons of olive oil in a pan, and place the chicken in the hot oil, cooking each side for as long as necessary until cooked through. I used thinly sliced chicken breasts, so it was only a couple minutes per side.

For the sauce, heat some globs (half a small jar or so, maybe less) of apricot preserves and a little water in a small sauce pan until the preserves melt. Add a heaping tablespoon of sour cream, or a small amount of heavy cream, to the preserves and melt and mix thoroughly.

Serve the chicken over rice. I used jasmine rice from one of the Uncle Ben's 90 Second Rice packs. (90 seconds in the microwave is great, and no burnt rice!) Top the chicken with the apricot sauce, and sprinkle some sliced green onion on top.

The result is a flavorful quick meal that's sweet with a little bit of heat.

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