curry chicken

#14 of 50 ...

1 tbl olive oil
1 tbl butter
2 chicken breasts
1 medium onion, cut in half lengthwise, cut lengthwise again into thin slices
1 medium Granny Smith apple, peeled and cored, cut into thin slices (We didn't peel it and it wasn't a big deal)
1 cup baby carrots
1/2 pound white mushrooms, sliced
3 cloves garlic, finely chopped
1/2 inch length of ginger root, finely chopped
2 tbl curry powder
1/2 cup sour cream
1/2 cup chicken broth

(Stewie - for non-dairy, perhaps you could double the amount of chicken broth and cut the sour cream. Just add some kind of thickening agent to the broth so it's not quite so runny. Just a thought. I don't think it would change the taste substantially if the sour cream is left out.)

1. In a large frying pan on high heat, put in the olive oil with the butter in the center of it. Spread so it covers the bottom of the pan.

2. Cook the chicken breasts until they're just browned on each side - 3 to 4 minutes per side. Remove onto a plate. Pour off the excess fat and oil, and put the pan back on the stove.

3. Put the heat at medium and do NOT put any more oil in the pan. Cook the onion, apple, carrots, and mushrooms for a couple of minutes until they begin to soften.

4. Add the garlic, ginger, and curry powder and cook for 2 minutes, stirring continually.

5. Add the sour cream and chicken broth, and stir to mix thoroughly. Then put the chicken breasts back in the pan and spoon the vegetables over them. Cover the pan and reduce the heat to a simmer.

6. Simmer for 30 minutes or so until the chicken is cooked through. Serve with rice.