"If you ate pasta and antipasto, would you still be hungry?"--Unknown

Country Captain Recipe

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This recipe for Country Captain, by , is from The Getzen Family Recipes and Remembrances, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diddy (Mealing) Thompson
Added: Tuesday, January 18, 2005

Category:
Category:

Ingredients:  
Ingredients:  
6 chicken breasts
1/3 cup flour
teaspoon salt
Dash of pepper
cup shortening (or oil)
1 cup chopped onions
1 cup chopped green peppers
1 teaspoons garlic salt
teaspoon pepper
2 teaspoons curry powder
teaspoon thyme
1 teaspoon chopped parsley
4 cups tomatoes

cup currants(optional)
cup lightly toasted almonds (optional)

Directions:
Directions:
Remove skin from chicken breasts. Roll in seasoned flour. Brown in hot shortening or oil and remove. Pour off excess fat. Add salt, pepper, curry, thyme, garlic salt, parsley and tomatoes. Mix well and place chicken in vegetable mixture. Cover, reduce heat and cook for 45 minutes. Serve in rice ring or over rice (add 1 teaspoon of lemon juice to water when cooking rice). Add currants to sauce before serving, if desired. (I serve the almonds and currants as condiments.)

Number Of Servings:
Number Of Servings:
6
Personal Notes:
Personal Notes:
Since Ellen couldn't get Pat by phone one night, she called from her Virginia home to get this recipe. I assumed it should be included in family favorites. I'm sure this came from a Georgia Power cooking demonstration at Bell Auditorium that Mother, Pat and I attended in the 50's. We still have the pink flier with the recipes!

 

 

 

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