Sauteed Chicken Breasts with Curry Sauce

Sautéed Chicken Breasts with Curry Sauce

This recipe is from the cookbook, Bon Appetit: The Flavors of 1997.

 

 

 

 

 

Sautéed Chicken Breasts with Curry Sauce

6   4-ounce skinless boneless chicken breast halves
6   tablespoons all-purpose flour
3   large egg whites
1   large egg
5.5  teaspoons curry powder
0.5  teaspoon salt
5  teaspoons vegetable oil
2  garlic cloves, minced
1.5  cups low-salt chicken broth

Place chicken breast halves between layers of plastic wrap and pound to 1/4 inch thickness. Place 5 tablespoons flour in a pie dish. Whisk egg whites, egg 4.5 teaspoons curry powder and salt in a shallow bowl to blend. Heat 2 teaspoons vegetable oil in a large non-stick skillet over medium-high heat. Coat 3 chicken breasts with flour, shaking off excess. Dip into egg mixture. Add to skillet and saute until cooked through, about 2 minutes per side. Transfer to platter. Repeat with 2 teaspoons oil and remaining chicken, Tent chicken with foil to keep warm while preparing sauce.

Heat remaining 1 teaspoon vegetable oil in same skillet over medium-high heat. Add garlic, remaining 1 tablespoon flour and remaining 1 teaspoon curry powder and stir 30 seconds. Gradually whisk in broth. Bring to boil, whisking constantly. Boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. Return chicken to skillet and turn to coat with sauce. Transfer chicken to platter. Drizzle with any remaining sauce.

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