Curry Chicken Breasts over Rice

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. 

Lemon Broccoli Pasta

Lemon Broccoli Pasta

The original recipe was from Quick Cooking but I have made several modifications 

3 cans chicken broth

Juice of 1 lemon

1 teaspoon grated lemon zest

1/2 tsp garlic powder

1/2 tsp pepper

10 oz uncooked spaghetti 

4 cups broccoli florets

1 1/2 cup fresh sliced mushrooms

1 cup light sour cream 

2 tbsp Parmesan cheese

In a large skillet, combine the broth, lemon juice, zest, garlic powder and pepper. Brung to a boil. Add spaghett, broccoli, and mushrooms. Reduce heat to simmer and let cook uncovered until pasta is tender. Drain, stir in sour cream and Parmesan cheese. 

8 servings 

Herbed Chicken and Rice

Herbed Chicken and Rice (Original recipe in Quick Cooking)



 

1/2 lb chicken boneless, skinless chicken breasts, sliced into strips
1 tbsp margarine
1 jumbo carrot, diced fine (about 1 1/2 cups)
1/2 large onion, diced fine
1/4 tsp marjoram
1/4 tsp thyme
1/8 tsp sage
1/8 tsp dried rosemary, crushed
2 cups water
2 cups instant rice

Melt the margarine in a large skillet.  Saute the chicken breasts for 3-4 minutes until no longer pink.  Add carrots and onion and cook for several minutes until carrots are tender.
Add water and herbs - bring to a boil.
Stir in rice, cover and set aside for 5 minutes.  Stir and serve.

(It was good but could have used a little more flavor. Next time I think I will replace 1 cup of the water with 1 cup fat free chicken broth and maybe increase the herbs to give it a little more flavor.)