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Ingredients
| chicken breasts: 6 breasts |
| salted butter: 1/4 cup |
| salt: 1/2 tsp |
| all-purpose flour (unsifted): 1/4 cup |
| paprika: 1/4 tsp |
| curry powder: 1/2 tsp |
| black pepper: 1 dash |
| all-purpose flour (unsifted): 2 Tbl |
| salted butter: 2 Tbl |
| chicken stock: 3/4 cup |
| white wine: 1/2 cup |
| red tomatoes: 2 (sliced) |
| white mushrooms: 1/2 cup (sliced) |
| green onions - spring or scallion (chopped): 1/4 cup (sliced thinly) |
Poulet Cleana
Credit: Food.com
User rating:
-
Prep Time
15 min -
Cook Time
50 min -
Servings
7 serving(s)
Tags
- Shake the chicken pieces in a bag with flour, salt, pepper, paprika and curry powder. (I usually cut the chicken in half at this point so each piece has a tomato on top)
- Melt 1/4 cup of butter in a 2 quart shallow baking dish.
- Place chicken pieces on top of butter and cook in the oven at 375*F for 30 minutes or until golden brown on the underside and chicken is tender.
- Meanwhile, melt 2 tbsp of butter over medium heat and stir in flour and cook until bubbly.
- Add chicken stock and white wine slowly stirring until smooth (this is a thin sauce).
- Remove chicken from oven, turn pieces over and top each piece of chicken with a tomato slice, sliced mushrooms and sprinkle with the green onions.
- Top with the sauce and return to oven for about 20 minutes lowering the heat to 300*F.
- Enjoy!