- 12 – 4 oz boneless, skinless chicken breasts
- ¼ curry paste*
- ½ cup sherry
- 6 cups chicken stock
- ¼ cup curry paste*
- 2 tsp. minced garlic
- 2 cup lowfat milk
- 2 tsp. coconut extract
- 1 ½ Tbsp. white flour
Rub ¼ cup of the curry paste all over the breasts. Preheat a large sauté pan and spray with nonstick spray off the heat. Place the breasts in the pan and cook until each breast appears white and cooked halfway through its center. Turn over breasts and cover them with a lid that is slightly smaller than the pan so the top rests directly on the chicken. Continue cooking over medium heat until cooked through. Remove breasts to a warm oven, turn heat to high and deglaze with the sherry. Add chicken stock, garlic, and ¼ cup curry paste. Reduce to 2-cup volume. Add 1½ cups of the lowfat milk. Dissolve the flour in the remaining milk and whisk in over medium heat. Add extract and reduce total volume to approximately 2 cups.
Slice each breast thinly on the diagonal and fan the slices slightly on the plate, spoon sauce over and serve with basmati rice and green peas.
* I purchase this curry paste at my neighborhood Asian market. It comes in a plastic bag and there is no mention of oil in the list of ingredients. Both red and green curry pastes are available and either one works in this dish.
Per Serving: Calories: 235 Protein: 38gm Fat: 5gm
Carbohydrates: 5gm Sodium: 165mg