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Chicken Country Captain
Recommended Servings
Makes 6 servings
1/3 cup all-purpose flour
1-1/2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
6 chicken breasts (6 ounces), boneless, skinless
2 tablespoons extra virgin olive oil
1 tablespoon unsalted butter
2 cloves garlic, peeled and minced
1 large onion, cut in 1/2-inch pieces
1 yellow pepper, cored, seeded & cut in 1/2 x 2-inch pieces
1 orange or red pepper, cored, seeded & cut in 1/2 x 2-inch pieces
1 green pepper, cored, seeded & cut in 1/2 x 2-inch pieces
1 tablespoon curry powder
1 teaspoon thyme
1 bay leaf
2 cans (14 ounce) diced tomatoes with juices
1 cup chicken stock, nonfat, low sodium
2/3 cup raisins or currants
4 green onions, trimmed and cut in 1/8-inch slices
2 tablespoons freshly chopped parsley
2 tablespoons slivered almonds, lightly toasted
Preheat Cuisinart™ Electric Skillet to 400°F. Combine flour with salt, pepper and cayenne in a flat bowl; lightly coat chicken breasts, shaking off excess. Pour olive oil into Skillet and swirl to coat bottom. Brown chicken breasts, about 4 minutes per side or until golden. Remove and keep warm. Reduce heat to 200°F; add the butter. Cook the garlic, onions and peppers for 2-3 minutes or until slightly softened. Add curry powder, thyme, and bay leaf; stir. Add tomatoes and chicken stock; bring to a boil. Add chicken breasts, loosely cover Skillet, and simmer for 12 to15 minutes. Remove cover; add raisins and green onions. Simmer for 5 minutes or until chicken is completely cooked. Remove and discard bay leaf. Garnish with chopped parsley and toasted almonds. Serve with rice.

Servings: Makes 6 servings

Nutritional information per serving

Nutritional information per serving: Calories 463 (26% from fat) • carb. 33g • pro. 54mg • fat 13g • sat. fat 3g • chol. 136mg • sod. 700mg • calc. 85mg • fiber 5g

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