Chicken Breasts With Curry Sauce Recipe

Name: Chicken Breasts With Curry Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 package (6 ounces) rice pilaf; 1/4 teaspoon salt; 1/4 teaspoon plus 1/8 teaspoon pepper, divided; 4 boneless skinless chicken breast halves (6 ounces each); 2 tablespoons olive oil; 1 package (3-1/2 ounces) sliced fresh shiitake mushrooms; 4 tablespoons butter, divided; 2 large pears, peeled and sliced; 2 tablespoons all-purpose flour; 2 tablespoons curry powder; 1 cup chicken broth; 1 tablespoon mango chutney; 1/2 cup heavy whipping cream; 1/4 cup chopped salted peanuts; 2 tablespoons minced fresh cilantro

Servings: persons

1 package (6 ounces) rice pilaf
1/4 teaspoon salt
1/4 teaspoon plus 1/8 teaspoon pepper, divided
4 boneless skinless chicken breast halves (6 ounces each)
2 tablespoons olive oil
1 package (3-1/2 ounces) sliced fresh shiitake mushrooms
4 tablespoons butter, divided
2 large pears, peeled and sliced
2 tablespoons all-purpose flour
2 tablespoons curry powder
1 cup chicken broth
1 tablespoon mango chutney
1/2 cup heavy whipping cream
1/4 cup chopped salted peanuts
2 tablespoons minced fresh cilantro

1
Prepare rice pilaf according to package directions. Meanwhile, sprinkle salt and 1/4 teaspoon pepper over chicken breasts. In a large skillet over medium heat, cook chicken in oil for 4-6 minutes on each side or until a thermometer reads 170u00b0. Remove and keep warm.
2
In the same skillet, saute mushrooms in 2 tablespoons butter for 4 minutes; add pears. Saute 2-3 minutes longer or until mushrooms and pears are tender. Remove and keep warm.
3
In the same skillet, melt remaining butter. Stir in the flour, curry powder and remaining pepper until blended; gradually add broth and chutney. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally.
4
Gradually stir in cream into skillet; add chicken and mushroom mixture. Heat through. Serve over rice; sprinkle with peanuts and cilantro.

807

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 15 ingredients. The key ingredients include: 1 package (6 ounces) rice pilaf, 1/4 teaspoon salt, 1/4 teaspoon plus 1/8 teaspoon pepper, divided, 4 boneless skinless chicken breast halves (6 ounces each), and more.

Yes, Chicken Breasts With Curry Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Breasts With Curry Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions