Entrees
Chicken Country Captain
Makes 6 servings
Chicken Country Captain
Makes 6 servings
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
carb. 33g
pro. 54mg
fat 13g
sat. fat 3g
chol. 136mg
sod. 700mg
calc. 85mg
fiber 5g
Ingredients
- ⅓ cup all-purpose flour
- 1½ teaspoons kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ 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 ½-inch pieces
- 1 yellow pepper, cored, seeded & cut in ½ x 2-inch pieces
- 1 orange or red pepper, cored, seeded & cut in ½ x 2-inch pieces
- 1 green pepper, cored, seeded & cut in ½ 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
- ⅔ cup raisins or currants
- 4 green onions, trimmed and cut in ⅛-inch slices
- 2 tablespoons freshly chopped parsley
- 2 tablespoons slivered almonds, lightly toasted
Preparation
- 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.
