Title: Country Captain Chicken
Categories: Chicken
Yield: 4 Servings
2 lb Chicken breasts (5 to 6)
1/4 c Currants; (or raisins)
Flour
Salt
Pepper
2 tb Butter
2 tb Peanut oil
1/2 c Onion; finely chopped
3/4 c Green pepper; finely chopped
1 ts Garlic; finely chopped
2 tb Hot curry powder.
2 c Romatoes; chopped (recommend
-two cans of Progresso peeled
-tomatoes - plum style with
-basil)
First served for President Roosevelt at the Warm Springs (GA) hotel
where he was recuperating from polio in '42.
Pour very hot water over currants in a separate bowl. Let stand 20
minutes.
Dredge chicken breasts (1/2 per person) in flour seasoned with salt
and pepper.
Mix butter and oil in a large skillet (large enough to hold all
pieces without crowding). Brown chicken on all sides evenly,
remove, and keep warm.
To the skillet add vegetables and curry powder. Cook and stir
until vegetables are wilted. Add tomatoes. Bring to a boil,
stirring and add chicken. Cover and cook until chicken is cooked
through, about 20 - 30 minutes. Drain and add currants / raisins
and 1 package of slivered almonds.
Serve with cooked rice and a good chutney on the side.
From: Vern Staum (DSNF00A) in a warm 70 degree Atlanta.
Date: November, 1991
