1 1/2 pounds boneless chicken breast, thinly sliced
1 tablespoon vegetable oil
1 clove garlic, minced
1 medium onion, chopped
1/2 cup chopped red bell pepper
2 tart apples, peeled and diced
1 1/2 tablespoons curry powder
1 jar Chicken Tonight Cooking Sauce for Chicken — Country French
1/2 cup currants
OR
1/2 cup raisins
2 tablespoons chutney
Hot cooked rice
Servings: 6
1. In a large skillet, lightly brown chicken in vegetable oil. Add garlic, onion, red peppers and apples. Sauté until tender.
2. Add curry powder; mix thoroughly and sauté lightly. Add sauce, currants and chutney. Simmer, covered, over low heat 20 to 30 minutes, stirring occasionally. Serve over rice.
1 tablespoon vegetable oil
1 clove garlic, minced
1 medium onion, chopped
1/2 cup chopped red bell pepper
2 tart apples, peeled and diced
1 1/2 tablespoons curry powder
1 jar Chicken Tonight Cooking Sauce for Chicken — Country French
1/2 cup currants
OR
1/2 cup raisins
2 tablespoons chutney
Hot cooked rice
Servings: 6
1. In a large skillet, lightly brown chicken in vegetable oil. Add garlic, onion, red peppers and apples. Sauté until tender.
2. Add curry powder; mix thoroughly and sauté lightly. Add sauce, currants and chutney. Simmer, covered, over low heat 20 to 30 minutes, stirring occasionally. Serve over rice.
