Ingredients:
1 tablespoon butter
4 boneless skinless chicken breasts
1 tablespoon mild curry paste or 1 tablespoon medium curry paste
1/4 cup dry white wine or 1/4 cup apple juice or 1/4 cup chicken bouillon
1/4 cup light sour cream (optional) or 1/4 cup single cream (optional)
Directions:
In a large frying pan set over medium high heat, melt butter.
Lightly sprinkle chicken with salt and pepper.
Add chicken to pan and cook until lightly browned, about 2 minutes per side.
Whisk curry paste with wine until fairly well blended.
Pour over chicken.
Reduce heat to medium-low.
Cover and simmer until chicken feels springy, about 4 minutes per side.
Remove chicken to a platter.
Loosely cover to keep warm.
Then increase heat to high and boil sauce until reduced to approximately 3 tablespoons, about 3 minutes.
Stir in sour cream, if using.
Drizzle sauce over chicken and serve with basmati rice and stir-fried crunchy vegetables.
Servings: 4
Time preparation: 10 min.
Time total: 25 min.