Chicken Curry – Annette Baird
2 Tlb. olive oil
1 onion, chopped fine
1 can cream of mushroom soup
1 Tlb. curry
1 apple, chopped fine (cooking apple, Jonagold or Granny Smith)
1 cup cream
4 – 6 chicken breasts
Sauté onion and apple in oil for about 3 minutes. Add curry and cook 1 minute more. Stir in soup and cream.
Place chicken in baking dish and season with salt and pepper. Pour sauce over and bake uncovered at 350˚ for about 1 hour and 10 minutes.
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