Recipe By : Cincinnati Enquirer Food Section 9/6/98 (Chef's Secret)
Serving Size : 4 Preparation Time :0:00
Categories : Chicken
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 c Clarified butter -- slowly
- melted, with foam and solids
- removed -OR-
1/2 c Vegetable oil
4 Boneless chicken breasts
Flour for dredging
2 tb Onion -- chopped
Salt and pepper -- to taste
2 tb Curry powder
Hot pepper flakes -- to taste
- (optional)
1/2 c Half-and-half
1 c Chicken stock
1/2 c Cashews
1/4 c Golden raisins
1 tb Coconut -- shredded or grated
Heat butter or oil in large saute pan over medium heat. Dredge
chicken lightly in flour and brown lightly on one side, about
3 minutes. Turn and brown on other side. Add chopped onion, salt and
pepper to taste, curry powder, and pepper flakes. Srir briefly and
add chicken stock and half-and-half. Stir and add coconut, raisins,
and cashews. Reduce heat and simmer, uncovered and stirring
occasionally, until sauce thickens, about 10 minutes. Serve with
white rice.
