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Serves 4
2
pounds boneless chicken breasts
2 teaspoons butter
to taste salt and
pepper
1/4 cup chopped shallots
1 teaspoon curry powder
1/2 cup
white wine
1 1/4 cups heavy cream
Remove skin from chicken then
cut into 1/2 inch wide strips. Melt butter in a skillet.
Add the chicken
pieces. Sprinkle with salt and pepper to taste. Stir often until chicken loses
its raw look about 5 minutes. Sprinkle the chicken strips with shallots and
curry powder.
Stir well to blend and cook for about 2 minutes.
Transfer
the chicken pieces to a bowl.
Add the white wine to the skillet and cook
over high heat for 3 minutes.
Add cream to the skillet and cook over high
heat until sauce is reduced and starts to thicken.
Add the chicken pieces
to sauce. Heat well and serve with hot rice.
