What’s For Dinner?
Curried Onion Chicken
(First star is lowest, fourth star is highest)
5:30 CHALLENGE: 5 INGREDIENTS, 30 MINUTES OR LESS
Nadine Aitken of Alpharetta likes to make this dish because it's "quick, simple and delicious." I agree. Stuffing chicken breasts with assertive ingredients adds flavor in an unexpected fashion.
Aitken likes to coat the chicken lightly in flour before browning, but after testing, I found it wasn't necessary -- and it would allow the dish to meet the five-ingredient mandate.
Watch the onions during cooking to make sure they don't brown too quickly.
Hands on time: Total time: Serves: 4
1 large onion, halved and sliced very thinly
1 teaspoon curry powder
4 skinless, boneless chicken breasts
1/3 cup white wine or chicken broth
1/3 cup orange juice
Meanwhile, using a paring knife, cut a pocket in the side of the thickest part of the breasts. Make sure not to poke through the meat. Stuff with onions. Use a toothpick or wooden skewer to seal the slit. Season with salt and pepper.
In same skillet used for cooking the onions, saute chicken breasts until golden on both sides. Add wine and orange juice to pan and use a spatula to scrape up any bits stuck on the bottom. Cover and simmer for 10 to 15 minutes, or until cooked through, turning chicken occasionally.
Remove chicken from pan. Turn up the heat and boil sauce until thickened. Pour over chicken.