** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Melt butter in heavy medium skillet over medium-high heat.
2. Season chicken with salt and pepper and saute until just cooked through - about 5 minutes per side.
3. transfer chicken to a plate. Pour off all but 1 tablespoon dripping.
4. Add curry powder to skillet and stir until fragrant - about 30 seconds.
5. Add brandy and cook until almost evaporated, standing back in case brandy ignites.
6. Mix in flour. Add broth, cream and chutney and stir until smooth.
7. Increase heat and boil 2 minutes, stirring constantly, until sauce coats spoon lightly.
8. Return chicken and any collected juices to skillet.
9. Cook just until chicken is heated through - about 2 minutes.
10. Season with salt and pepper to taste. NOTES : Original recipe called for 1/2 cup heavy cream.
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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Wheat, Butter, Gluten, MSG, Poultry, Alcohol, Fructose Malabsorption allergies.
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