Recipe: Chicken Saute with Curry and Basil (Cook's Magazine, 1988)

CHICKEN SAUTE WITH CURRY AND BASIL

2 tablespoons butter
4 large boned and skinned chicken breasts, about 1 1/2 pounds (OR 6 medium chicken breasts, boned and skinned)
Salt and Fresh ground pepper
1 clove garlic, chopped
1/3 cup heavy (whipping) cream
1 1/2 teaspoons curry powder
1/2 cup loosely packed fresh basil
hot cooked Rice (optional, for serving)
GARNISHES (USE ANY OR ALL):
Chopped peanuts
Raisins
Chutney
Yogurt
Chopped scallions

Melt butter in a large frying pan over medium-high heat. Sprinkle chicken with salt and pepper and cook, turning once, until golden brown, about 4 minutes.

Add garlic and continue cooking for 30 seconds.

Stir in 1/4 cup of the cream and 2 tablespoons water. Reduce heat to medium, cover, and simmer until chicken is cooked through, about 10 minutes. Transfer chicken to a serving plate and keep warm.

Whisk in remaining cream and curry powder and bring to a simmer. Shred the basil leaves and add them to the pan. Season to taste with salt and pepper.

Pour sauce over the chicken breasts and serve with rice and curry condiments if desired.

Servings: 4
Source: Cook's Magazine, May 1988