Cooking Light Express Curried Chicken Saute Food

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COUNTRY CAPTAIN CHICKEN (COOKING LIGHT)



Country Captain Chicken (Cooking Light) image

Make and share this Country Captain Chicken (Cooking Light) recipe from Food.com.

Provided by dangerpantz

Categories     < 60 Mins

Time 1h

Yield 4 serving(s)

Number Of Ingredients 13

1 tablespoon curry powder
1/4 teaspoon salt
1/4 teaspoon black pepper
1 lb chicken breast, cut into 3/4-inch pieces
1 1/2 tablespoons olive oil
2 1/2 cups vertically sliced onions (about 2 medium)
3/4 cup thinly sliced green bell pepper (about 1 medium)
2 garlic cloves, minced
2/3 cup reduced-sodium fat-free chicken broth
1/4 cup dried currant
2 tablespoons chopped fresh thyme, divided
1 (14 1/2 ounce) can diced tomatoes, with jalapepeno undrained
1/2 cup sliced almonds, toasted

Steps:

  • 1. Combine curry powder, salt, and black pepper. Sprinkle chicken with curry mixture.
  • 2. Heat oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 5 minutes. Add onion, bell pepper, and garlic; sauté 3 minutes. Add broth, currants, 1 tablespoon thyme, and tomatoes; bring to a boil. Reduce heat, and simmer 5 minutes. Stir in remaining 1 tablespoon thyme; cook 1 minute. Sprinkle with almonds.

Nutrition Facts : Calories 407, Fat 22, SaturatedFat 4.3, Cholesterol 72.6, Sodium 228, Carbohydrate 26.2, Fiber 5.8, Sugar 14.3, Protein 28.9

COOKING LIGHT EXPRESS CURRIED CHICKEN SAUTE



Cooking Light Express Curried Chicken Saute image

Entered for safe-keeping. From "Cooking Light Weeknight One-Dish Meals", with a short list of ingredients. Serving size: 3 ounces chicken, 1/2 cup pepper mixture, and 1 lime wedge. Serve with steamed long-grain rice.

Provided by KateL

Categories     One Dish Meal

Time 19m

Yield 4 serving(s)

Number Of Ingredients 10

1 teaspoon curry powder, preferable Madras curry powder
1/2 teaspoon salt
1/2 teaspoon fresh ground black pepper
1 lb boneless skinless chicken breast
1/2 teaspoon curry powder
1 (8 ounce) package frozen mixed peppers, in long strips and thawed or 8 ounces bell peppers, sliced in lengthwise strips
1 cup light coconut milk
1 tablespoon fresh lime juice
1/4 teaspoon salt
4 lime wedges

Steps:

  • Heat a non-stick skillet over medium-high heat.
  • Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Add chicken to skillet and cook 5 minutes on each side or until done.
  • Remove chicken from pan; keep warm.
  • Add bell peppers and remaining 1/2 teaspoon curry powder to pan; saute 1 minute.
  • Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened.
  • Stir fresh lime juice and remaining 1/4 teaspoon salt into bell pepper mixture.
  • Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges.

Nutrition Facts : Calories 147.4, Fat 3.2, SaturatedFat 0.7, Cholesterol 72.6, Sodium 571.2, Carbohydrate 4.4, Fiber 1.5, Sugar 0.2, Protein 24.9

CURRIED CHICKEN



Curried Chicken image

Provided by Food Network

Categories     main-dish

Time 3h

Yield 4 servings

Number Of Ingredients 9

3 tablespoons butter
1 large onion, minced
3 cloves garlic, minced
2 teaspoons minced fresh ginger
3 tablespoons madras-type curry powder
1/2 teaspoon crushed red chiles
1/2 cup or more cane vinegar
3 pounds skinless, boneless chicken breast, cut into strips
4 large potatoes, peeled and chopped

Steps:

  • In a large frying pan, heat the butter and saute the onion, garlic, and ginger until the onion is soft, but not brown. Add the curry powder and chiles, stirring so that they do not stick or burn. Add the vinegar. There should be enough to make a smooth paste.(You may need up to 1/4 cup more vinegar.) Cover the chicken pieces with the paste and place them in a covered bowl in the refrigerator. Allow the chicken pieces to marinate for at least 2 hours. When ready to cook, place the chicken pieces in a large frying pan and add enough water to reconstitute the paste and prevent scorching. Cover and cook over low heat for 30 minutes. (You may find that you will have to add more water to prevent scorching.) After 30 minutes, add the potatoes, cover and continue to cook for an additional 15 minutes, or until the potatoes and chicken are done.

SKILLET CURRIED CHICKEN



Skillet Curried Chicken image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons vegetable oil
4 (6-ounce) boneless, skinless chicken breast halves
2 1/2 tablespoons Madras curry powder
Kosher salt
1 small Spanish onion, chopped
1 Granny Smith apple, cored and chopped
5 tablespoons golden raisins
1 cup low-sodium chicken broth
1/4 cup heavy cream
Honey, optional
1/4 cup toasted slivered almonds

Steps:

  • 1. Preheat the oven to 400 degrees F. Heat the oil in a medium skillet over medium heat. Rub the chicken breast halves with the curry powder and 1 teaspoon salt. Add the chicken to the hot pan, smooth-side down, and cook 7 to 8 minutes.
  • 2. Transfer the chicken to a plate. Add the onions to the skillet and cook, stirring occasionally, until softened, about 3 minutes. Stir in the apples, raisins, and chicken broth and bring to a simmer.
  • 3. Return the chicken to the skillet, cooked-side up. Transfer to the oven and bake until the chicken is just cooked through, about 10 minutes.
  • 4. Transfer the chicken to a cutting board. Set the skillet over medium-high heat, add the cream, and simmer until slightly thickened, about 3 minutes. Taste, season with salt, and stir in a bit of honey, if you like the sauce sweeter. Slice the chicken at an angle and serve topped with some sauce and the almonds.
  • Per serving: Calories 469
  • Total Fat 22 grams
  • Saturated Fat: 5.5 grams
  • Protein: 41 grams
  • Total Carbohydrates: 28 grams
  • Sugar: 18 grams
  • Fiber: 4 grams
  • Cholesterol 129 milligrams
  • Sodium 345 milligrams

Nutrition Facts : Calories 469 calorie, Fat 22 grams, SaturatedFat 5.5 grams, Cholesterol 129 milligrams, Sodium 345 milligrams, Carbohydrate 28 grams, Fiber 4 grams, Protein 41 grams, Sugar 18 grams

SAUTEED CHICKEN WITH CURRIED APPLES



SAUTEED CHICKEN with CURRIED APPLES image

Make and share this SAUTEED CHICKEN with CURRIED APPLES recipe from Food.com.

Provided by Gerry sans Sanddunes

Categories     Poultry

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

4 boneless skinless chicken breasts
2 teaspoons curry powder
salt & freshly ground black pepper
3 tablespoons butter
2 apples, peeled and sliced (Spy's recommended)
1/2 teaspoon sugar
1/2 cup dry white wine
1/2 cup plain yogurt or 1/2 cup whipping cream
2 tablespoons chopped mint

Steps:

  • Trim breasts of fat.
  • Season chicken with 1 tsp curry powder, salt and pepper.
  • Heat 2 tbsp butter in a skillet on medium heat.
  • Add sugar and apples.
  • Saute until apples soften- about 8 minutes.
  • Remove apples and add remaining 1 tbsp butter to pan.
  • Add chicken breasts and remaining curry powder.
  • Saute for 5 minutes on each side, or until golden.
  • Pour in wine and bring to boil.
  • Reduce liquid until only about 2 tbsps remain.
  • Reduce heat.
  • Add yogurt OR whipping cream.
  • Simmer for 2 minutes.
  • DO NOT LET THE YOGURT BOIL!
  • When sauce is thickened and chicken juices run clear, stir in the apples.
  • Sprinkle with chopped mint.
  • Serves 4.

CREAMY CHICKEN AND MUSHROOMS (COOKING LIGHT)



Creamy Chicken and Mushrooms (Cooking Light) image

Make and share this Creamy Chicken and Mushrooms (Cooking Light) recipe from Food.com.

Provided by Kim Cherubini

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

2 cups uncooked medium egg noodles
1 lb boneless skinless chicken breast, cut into bite-size pieces
1 teaspoon olive oil
1/2 cup chopped shallot
1 cup nonfat milk
1 (8 ounce) package presliced mushrooms
1/2 cup dry white wine
2 teaspoons all-purpose flour
1/3 cup spreadable cheese with garlic and herbs (such as Aloutte)
2 tablespoons chopped fresh parsley
1/4 teaspoon black pepper

Steps:

  • Cook pasta according to package directions, omitting salt and fat.
  • While pasta cooks, heat a large nonstick skillet coated with cooking spray over medium-high heat.
  • Add chicken, saute' 4 minutes or until done.
  • Remove chicken from pan, set aside.
  • Heat oil in pan over medium high heat.
  • Add shallots; saute' 1 minute.
  • Add mushrooms, saute' 4 minutes.
  • Add wine, and cook for 3 minutes or until liquid almost evaporates.
  • Combine milk and flour in a small bowl; stir well with a whisk.
  • Add milk mixture to pan; cook 3 minutes or until slightly thick.
  • Add chicken, cheese, 2 tblsp parsley, and pepper, reduce heat, and simmer for 3 minutes or until thoroughly heated.
  • Serve over pasta, sprinkle with parsley, if desired.

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