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Ingredientes
- 3 Tbsp. Butter
- 4 whl chicken breast halves without skin, boned
- 4 tsp Curry pwdr
- 3 Tbsp. Brandy
- 2 tsp Flour
- 1/2 c. Chicken broth, fat free
- 1/2 c. Nonfat lowfat sour cream
- 3 Tbsp. Mango chutney
Direcciones
- Heat butter in heavy medium skillet over medium-high heat. Season chicken with salt and pepper and saute/fry till just cooked through - about 5 min per side. transfer chicken to a plate.
- Pour off all but 1 Tbsp. dripping. Add in curry pwdr to skillet and stir till fragrant - about 30 seconds.
- Add in brandy and cook till almost evaporated, standing back in case brandy ignites. Fold in flour. Add in broth, cream and chutney and stir till smooth.
- Increase heat and boil 2 min, stirring constantly, till sauce coats spoon lightly. Return chicken and any collected juices to skillet. Cook just till chicken is heated through - about 2 min. Season with salt and pepper to taste.
- NOTES : Original recipe called for 1/2 c. heavy cream. SMB
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 81g | |
| Recipe makes 4 servings | |
| Calories 168 | |
| Calories from Fat 129 | 77% |
| Total Fat 14.65g | 18% |
| Saturated Fat 8.83g | 35% |
| Trans Fat 0.0g | |
| Cholesterol 38mg | 13% |
| Sodium 202mg | 8% |
| Potassium 84mg | 2% |
| Total Carbs 3.03g | 1% |
| Dietary Fiber 0.7g | 2% |
| Sugars 1.11g | 1% |
| Protein 1.23g | 2% |
