Ingredients
- 4-5 whole chicken breasts, skinned, boned, split
- 2 cans cream of chicken soup
- 2 c. lowfat sour cream
- 3 1/2 ounce. (1 c.) slivered almonds
- 1/4 - 1/3 c. butter (butter)
- 1/2 teaspoon curry pwdr
- 1 c. sliced mushrooms, sauteed
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Breast Of Chicken Curry
Servings: 10
Directions
- Preheat oven to 350 degrees. Season chicken well with salt, pepper, and paprika. Heat butter in large skillet over medium heat. Brown chicken quickly on both sides. Transfer to shallow baking dish in 1 layer.
- Combine soup and curry. Pour over chicken; cover and bake 1 hour. Remove chicken; stir lowfat sour cream, mushrooms and almonds into sauce. Return chicken to dish. Spoon sauce over pcs. Bake uncovered till browned. Nice served with noodles. Serves 8-10 people.
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