Ingredients
2
whole chicken breasts, skinned and boned
1
tbsp. of instant chicken bouillon granules
1/4
cup of butter or margarine
1
large onion, chopped (about 1 cup)
1
to 2 tbsp. of curry powder
3
tbsp. of all-purpose flour
Slivered almonds (optional)
Directions
1.
In a 2 quart casserole place chicken, hot water, and bouillon granules.
2.
Micro-cook, covered, on 100% (High) 6 to 9 minutes or until meat is fork-tender, stirring once during cooking. Remove meat from broth; cut into bite-size pieces.
3.
Add butter and onion to broth.
4.
Micro-cook, uncovered, on 100% (High) 4 to 7 minutes or until butter is melted and onion is cooked, stirring after 3 minutes.
5.
Stir in curry powder and white pepper; stir in cream. Gradually blend in flour with a wire whisk.
6.
Micro-cook, uncovered, on 50% (Medium) 5 to 9 minutes or until thickened, stirring every 3 minutes.
7.
Stir in cut-up chicken; micro-cook, uncovered, on 50% (Medium) 3 to 5 minutes or until heated through, stirring once.
8.
Garnish with slivered almonds, if desired. Makes 4 servings.
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