Sat 22 Mar 2008
Serves 10-12
This is another dish that works well for a buffet. It’s easy to serve and easy to eat since the guests don’t need to cut anything.
2 whole roaster breasts 2 and 1/2 to 3 pounds each
1/2 cup butter or margarine
8 cups chicken broth
3/4 cup raisins
1/4 cup curry powder
1/2 cup flour
1-1/4 teaspoons salt or to taste
1/4 teaspoon Cayenne pepper or to taste
1/4 teaspoon ground pepper
2 cups light cream or half and half
1/4 cup minced fresh parsley
Puffed Pastry Hearts
(see recipe) or toast points
Chutney, slivered toasted almonds, other condiments, optional
In 4-quart Dutch oven or large, deep skillet over high heat, bring chicken broth to a boil. Add roaster breasts and enough water to cover, if necessary. Reduce heat to low; simmer chicken for 70 minutes. Cool chicken in broth. Remove meat and cut into 1/2-inch cubes; discard skin and bones. Reserve 3 cups broth for recipe; save remainder for another use.
In same Dutch oven or skillet over medium-high heat, melt butter, stir in chicken, raisins, and curry powder; saute for 1 minute. Stir in flour, seasonings, reserved 3 cups broth, and cream; bring to a simmer. Reduce heat to low and simmer 5 minutes, stirring frequently. Stir in parsley. Serve chicken with Puff Pastry Hearts or toast points, accompanied by chutney, toasted almonds, or other condiments, if desired.
Chicken Recipes – The Perdue Chicken Cookbook
Copyright (C) by Mitzi Perdue – Used with Permission
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