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Country Captain Chicken Recipe

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This recipe for Country Captain Chicken, by , is from Moffitt Employee Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jane Beley, Mgmt Assistant Biostatistics
Added: Wednesday, September 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 boneless/skinned chicken breasts cut in half
cup diced onions
cup diced green pepper
1 minced garlic clove
1 /2 to 3 tsp curry powder
tsp thyme
2 cups stewed or canned tomatoes
1 c. flour, 1 tsp salt, tsp pepper, 1/8 tsp nutmeg
cup butter
Toasted slivered almonds
3 tlbs currants
Rice

Directions:
Directions:
Mix together 1 c. flour, 1 tsp salt, tsp pepper, 1/8 tsp nutmeg. Coat chicken pieces. Brown in cup butter. Remove from pan, drain and place in casserole. Simmer gently in pan drippings until golden:
cup finely diced onions
cup diced green pepper
1 minced garlic clove (or use more according to your taste)
to 3 tsp curry power (I used the maximum amount)
Add: 2 cups stewed or canned tomatoes
Simmer until pan is deglazed, pour over chicken
Bake 40 minutes at 350 degrees or until chicken is tender. Last 5 minutes of baking, add 3 tlbs currants, garnish with toasted slivered almonds. Serve with rice.

Number Of Servings:
Number Of Servings:
4

 

 

 

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