- 6
- 1 mins
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Ingredients
- 1 tablespoon Olive oil
- 4 boneless skinless chicken breasts
- 1/8 teaspoon salt
- 2 medium halved, thinly sliced onions
- 1/4 cup raisins
- 1/2 teaspoon each curry powder, ground ginger and ground ca
- 1/4 teaspoon each cinnamon and cayenne pepper
- 1 cup fat free chicken broth
- 1/2 cup dry white wine
Preparation
Step 1
Heat oil on medium-high in a heavy dutch oven with a tight-fitting lid. Season chicken with salt and add to pot; cook about 5 minutes per side or until golden brown.
Remove from pot; set aside.
Add onions to pot; cook, stirring frequently, 5-8 minutes or until softened. Stir in raisins and seasonings.
Return chicken and accumulated liquid to pot and arrange onions on top. Add broth and wine. Cover and simmer on low heat for 1 hour. Uncover and simmer for 15 more minutes. Serve chicken with sauce.