 |
|
Dianne's Recipes
A selection of wonderful recipes from Dianne’s restaurant kitchen
you can print.
 Curry Chicken
2 tablespoons Oat Flour
6 Boneless, skinless Chicken Breasts
(approx, 6 ounces each)
3 tablespoons Olive Oil
4 tablespoons Butter
1 Sweet Onion, finely chopped
2 Garlic Cloves, minced
2 to 3 teaspoons Curry Powder (medium to hot)
2 tablespoons Frontier Chicken Broth Powder or Bouillon
Garlic Salt & Pepper to taste
6 cups Brown Rice, cooked in Chicken Broth
Rinse chicken and pat dry. Flour chicken. In a large skillet over medium heat, fry chicken in half of the olive oil and butter until cooked. After slightly cooled, chop chicken and set aside.
In a skillet, melt butter over medium heat and then add oil. Sauté garlic and onion, then add rice, chicken and curry powder. As if you were cooking in a wok, stir rice and chicken with two wooden spoons. You can use the Frontier Chicken Broth Powder instead of salt, and if you need to, add more garlic salt and pepper to taste.
|
| |
|
|
|
|
