Chicken with Curry and Lemons
Being in the middle of moving we find we are trying to use up a lot of stores, so that we don”t have to move so much. The result is trying to come with recipes using what is available in the cupboard and trying not to do a lot of shopping. This is one of those recipes it came out pretty good.
Ingredients for Chicken with Curry and Lemons
- 3 -4 Chicken breasts
- 2 cups Carrots thinly sliced
- 2 cups olives chopped
- 1 lemon cut into 8 slices
- 1 can diced tomatoes
- 2 Tbs curry powder
- salt and pepper
- 3 Tbs butter
- 2 Tbs Olive oil
- 5 Tbs flour
- ½ cup white wine
- 1 cup chicken stock
- 1 cup brown rice (optional)
Directions for Chicken with Curry and Lemons
Take the chicken breasts and season both sides with salt and pepper. In a saute pan large enough to accommodate the breasts in a single layer, brown them off on both sides in 3 Tbs butter and 2 Tbs Olive oil.
Once browned remove to a plate and cover with foil.
Add the flour to the pan and stir to combine and cook. Once all the white flour has been incorporated cook for a minute or two more, then add the wine and stock and stir to combine and thicken the sauce. Add in the tomatoes, carrots, lemon, curry powder and olives. Stir the mixture to combine all the ingredients, if the sauce appears too thick add a little more stock.
Place the chicken back on top of the vegetables and cover pan. Cook on medium low to medium for 35 -45 minutes until the chicken is cooked through and the carrots are softened. For a nice presentation slice the chicken on the bias and serve over the rice and vegetables.
Here are a few items to help make this recipe:
Emeril by All-Clad E9208264 Hard Anodized Nonstick 5-Quart Saute Pan with Lid Cookware, Black
Le Souk Ceramique Pasta/Salad Bowls, Set of 4, Azoura Design
Zwilling JA Henckels Four Star 3pc Set 35168100
It’s chicken…….What else can I say, a couple of the carrots too and it’s heaven. 5 paws for the effort.
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- 3 -4 Chicken breasts
- 2cups Carrots thinly sliced
- 2 cups olives chopped
- 1 lemon cut into 8 slices
- 1 can diced tomatoes
- 2 Tbs curry powder
- salt and pepper
- 3 Tbs butter
- 2 Tbs Olive oil
- 5 Tbs flour
- ½ cup white wine
- 1 cup chicken stock
- 1 cup brown rice (optional)
- Take the chicken breasts and season both sides with salt and pepper. In a saute pan large enough to accommodate the breasts in a single layer, brown them off on both sides in 3 Tbs butter and 2 Tbs Olive oil.
- Once browned remove to a plate and cover with foil.
- Add the flour to the pan and stir to combine and cook. Once all the white flour has been incorporated cook for a minute or two more, then add the wine and stock and stir to combine and thicken the sauce. Add in the tomatoes, carrots, lemon, curry powder and olives. Stir the mixture to combine all the ingredients, if the sauce appears too thick add a little more stock.
- Place the chicken back on top of the vegetables and cover pan. Cook on medium low to medium for 35 -45 minutes until the chicken is cooked through and the carrots are softened. For a nice presentation slice the chicken on the bias and serve over the rice and vegetables.
