Chef Newman's Curried Chicken

This recipe submitted by Dr. John F. Newman CCHT (aka Chef Newman)

Servings:

Cooking Time:

Ingredients:

• 4 large or 6 medium sized boneless, skinless chicken breasts
• 2 tbsp of your favorite seasoning salt
• ¼ cup of green onions
• 6 cups of heavy cream
• ¼ cup of sugar
• 4 tbsp of butter
• 1 to 2 tsp of curry paste (Indian or Asian curry)

Instructions:

• First rub a little seasoning salt into both sides of your chicken breasts.
• In a large frying pan add 2 tbsp of butter and melt on med/high heat, when butter gets hot, brown each side of the breasts (about 2 minutes per side). Remove chicken and set aside.
• Preheat oven to 350°.
• Add cream, sugar, curry, 2 tbsp of butter, and green onions to the pan that you browned the chicken in and simmer on med heat until sauce is reduced and thickened a little.
• In a glass baking dish add half of the sauce, place your chicken on top of the sauce then pour the rest of the sauce over the top of the chicken.
• Bake for 30 to 40 minutes in the oven at 350°.
• Place chicken on a serving platter and drizzle sauce mixture from baking pan over chicken and serve.

Note: Wisk the sauce mixture together good before you drizzle it over the chicken. 1 tsp of curry for a mild flavor or 2 tsp for some zip!