Title: Tomato-Curry Chicken
Categories: Meat Poultry
Yield: 4 Servings

1/3	c	Flour
1/3	ts	Salt
1	ds	Pepper
4		Boneless skinless chicken breast halves
2	tb	Butter
1	c	Onion; finely chopped
1/2	c	Green pepper; finely chopped
1	ts	Curry powder
1		Clove garlic; minced
1/3	ts	Dried thyme; crumbled
1 1/3	c	Canned tomatoes; chopped

Preheat oven to 350. Mix flour, salt & pepper in small bowl. Dredge chicken. Melt butter in lg. heavy skillet over high heat. Add chicken and brown, 2 - 3 mins. Turn over and cook until lightly browned 1 - 2 mins. Transfer to 9 x 13" casserole.

Add onions, peppers, curry, garlic, and thyme to skillet and cook over med. heat till onions are soft and golden, stirring occasionally, approx. 9 mins. Add tomatoes, increase heat and bring to boil, scraping pan.

Spoon sauce over chicken. Bake uncovered till chicken is done, approx 30 minutes.

Posted to MM-Recipes Digest V4 #1 by crmcbride@juno.com (Caroline R McBride) on Jul 14, 1997

Recipe by: Forgotten Magazine

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