This is a very quick and easy dish that Laurel Copeland invented (total prep. time about 30 minutes).

• 4 boneless, skinless chicken breast halves
• 1-1/2 teaspoons onion powder
• 1/2 teaspoon course ground black pepper
• 1/2 teaspoon garlic powder
• 2 teaspoons curry powder
• 1 can cream of chicken soup (low salt)
• 1 cup dry white wine
• 2 tablespoons peanut oil

Directions: remove visible fat from the chicken and cut into 1/2 inch thick pieces. Mix onion powder, garlic powder, pepper and curry powder in a small bowl. In a large skillet over medium heat, heat the peanut oil until fragrant and bubbly. Sauté the chicken pieces about 6-7 minutes on each side, until they begin to turn brown. Sprinkle the curry mixture over the meat; add the can of soup and the wine to the pan. Cook over low heat, stirring occasionally, until thick and bubbly (about 10 minutes more). Add more curry is desired.

Serve with mashed potatoes for the pan gravy.

Yield: 4 servings.

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Copyright © 1996 by John William Ford
Last revised 18 June 1996

jwford at umich dot edu