Curry Chicken Breasts
Another Quick Cooking recipe with my adaptations.
4 boneless, skinless chicken breasts
1 Tbsp canola oil
1/4 cup Worcestershire sauce
4 tsp chili sauce
2 tsp curry powder (can use less)
1 tsp garlic powder
1/4 tsp hot pepper sauce
1/3 cup chopped green onions
Hot cooked rice
If the chicken breasts are thick, pound to about 1/2 inch thickness. Heat the oil in a large skillet. Add the chicken breasts and brown on both sides.
Meanwhile Worcestershire sauce, chili sauce, curry powder, garlic powder and hot pepper sauce together in a small bowl. Spoon onto the browned chicken breasts and reduce heat. Sprinkle onions over the sauce. Cover and let simmer for another 5 - 7 minutes or until chicken juices run clearn.
Serve over hot rice. Spoon any residual juices in the pan over the rice.