California Chicken Curry

By Fresh2

Fast, moist chicken recipe

Ingredients

• 3 half chicken breasts
• 1 1/2 tablespoons flour
• 1/4 teaspoon curry powder
• 1/4 teaspoon paprika
• 1/4 teaspoon salt
• 1 jar (6 oz) marinated artichoke hearts
• 1 tablespoon butter
• 2 tablespoons white table wine or dry sherry
• Cream Curry
• 1/2 cup whipping cream
• 1/2 teaspoon prepared Dijon mustard
• 1/4 teaspoon curry powder
• 1/4 teaspoon salt
• Toasted coconut
• Chopped roasted peanuts
• Rice

Preparation

Step 1

Cut chicken into strips. Mix flour with curry powder, paprika and salt. Dust chicken to coat lightly. Spoon a tablespoon oil from top of artichoke marinade into large skillet. Add butter and heat. Add chicken strips, and sauté just until cooked through and golden brown, turning once. Add artichokes with with remaining marinade, and wine. Simmer together a minute until artichokes are heated and liquid is reduced to about 2 tablespoons. Spoon onto serving plates, and top with curry cream.

Curry Cream: Beat whipping cream with prepared (Dijon) mustard, curry powder and salt until thick, but not stiff. Makes one cup.

Top with toasted coconut and chopped peanuts. Serve over rice.