Curried Chicken Breasts
With Walnut-Raisin Sauce
1 tsp Signature Spices Garam Marsala
1/4 tsp ground black pepper
all-purpose flour
salt
4 large skinless, boneless chicken-breast
salad oil
1 small onion, finely chopped
1 small yellow pepper, cut into matchstick-thin strips
1 tsp chicken-flavor instant bouillon
1 tsp sugar
1/2 cup walnuts, toasted and coarsely chopped
1/4 cup dark seedless raisins
1/2 small bunch spinach (about 1/4 pound)
On sheet of waxed paper, mix Garam Marsala, black pepper, 2 tsps flour,
and 1/2 tsp salt. Use to coat chicken-breast halves. In 10-inch skillet over
medium-high heat, in 1 TB hot salad oil, cook chicken-breast halves, turning
them once, until golden brown on both sides and juices run clear when
chicken is pierced with a knife, about 6 minutes; remove to plate; keep
warm. In drippings remaining in skillet and 1 TB additional hot salad oil,
cook onion, yellow pepper, and 1/2 tsp salt, stirring occasionally, until the
vegetables are golden brown and tender. In cup, with fork, mix bouillon,
sugar, 1 TB flour, and 1 cup water until blended; stir chicken-broth mixture,
toasted walnuts, and raisins into vegetable mixture in skillet. Over high
heat, heat to boiling; boil 1 minute.
To serve, arrange spinach leaves on 4 warm dinner plates; top with chicken.
Spoon sauce over chicken.
