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The Talon House

Indian Summer Chicken


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Indian Summer Chicken

4 boneless, skinned chicken breast halves (about 1-1/4 pounds), thinly

sliced across grain

1/4 cup all-purpose flour

4 tablespoons vegetable oil

1-1/4 cups reduced-sodium chicken broth

1/3 cup slivered almonds

1/4 cup golden raisins

2 teaspoons curry powder

1/2 teaspoon ground cumin

1/4 teaspoon ground cinnamon

1/4 teaspoon ground hot red pepper

1/8 teaspoon ground cloves

1/2 teaspoon salt

1 tablespoon finely chopped fresh ginger

1 large clove garlic, finely chopped

1/2 cup sour cream, at room temp

Combine half of the chicken breasts with 2 tablespoons of the flour in a

plastic or paper bag; seal and shake to coat the chicken.

Heat 1tablespoon of the oil in a large heavy nonstick skillet over high heat.

Add the floured chicken in a single layer; cook for about 2 mins or

until deep golden brown. Turn the chicken breasts over and cook for 1 min more. Transfer the chicken to a plate.

Combine the remaining chicken breasts and remaining 2 tablespoons flour in the bag and shake to coat.

Cook the chicken in 1 tablespoon of the oil as in Step 2. Add 1/2 cup of the chicken broth to the skillet. Bring to boiling, scraping up any

browned bits from the bottom of the skillet; cook until the mixture is reduced by about half, about 2 to 3 mins. Pour the sauce over the

chicken. Clean out the skillet with paper toweling. Heat 1 tablespoon of the oil in the skillet over low heat. Add almonds; cook for 1 to 2 mins or until toasted. Remove almonds; reserve. Add raisins to the skillet; toss for 15 to 20 secs or until lightly browned. Add to the chicken.

Stir together curry powder, cumin, cinnamon, red pepper, cloves and salt in small dish.Heat remaining 1 tablespoon oil in skillet over medium heat.

Add ginger and garlic; cook 10 secs. Stir in spice mixture; cook for 10 secs.

Pour 3/4 cup of broth into skillet. Bring to boiling, stirring. Add chicken and raisins; cook for 1 min. Stir in the room temp sour cream;

gently cook until chicken and sauce are heated through; do not let boil.

Garnish chicken with toasted almonds.

Makes 4 servings.

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