Friday, June 13, 2008

Chicken Curry Divine

This one of those great dishes that you can slop on plastic plates for a Tuesday night family dinner or proudly serve at your Staurday night dinner party.

4 boneless skinless chicken breasts
1 can of chicken broth
1 bag of pre-cut broccoli
1 lg. can of cream of chicken soup
¼ cup of mayonnaise
¼ cup of sour cream
2 TBSP lemon juice
Curry powder (as much or as little as you like).
1/8 cup of white wine (optional)

Low Carb Topping:
Parmesan Cheese (dry, grated)

Regular Topping:
1 cup dry breadcrumbs stirred into 1 cube of melted butter

Preheat oven to 325 degrees.
In large pan simmer chicken broth and add chicken, turn chicken until meat is just barely cooked through. Drain and put aside.

Place bag of broccoli in microwave for approximately 5 minutes. Let stand. You can also mix the broccoli with cauliflower for a completely different flavor!

In medium sauce pan, combine a can of condensed cream of chicken, 1/4 cup of sour cream and ¼ cup of mayonnaise. Bring to simmer. Add curry (to taste or go by color - yellowish for a little curry and dark green for more flavor, my fav.), add lemon juice and wine.

Layer broccoli in bottom of clear Pyrex, place chicken breasts in single layer and pour sauce evenly over chicken. Liberally sprinkle with parmesan cheese for low-carb version of this dish or spread bread crumbs w/ butter for the original recipe.

Place dish in middle of oven rack and cook until golden brown on top (about 30 minutes). Best served over homemade mashed potatoes or white rice. 8 servings per recipe or 4 hungry Browns.