This one of the first recipes I made for Dom when we were dating. He did most of the cooking and I knew this was something he would never make himself. This easy skillet chicken is flavored with curry powder, cream, and a little rum.
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Place the chicken breasts between 2 sheets of waxed paper or plastic wrap and hit with glancing blows, working from the center to the edge using a meat mallet or a rolling pin to flatten the cutlets to ¼” thickness.
Sauté chicken in butter on medium heat for about 10 minutes each side until juices run clear. Remove chicken to a plate and set aside. Add rum to the pan to deglaze it. Cook until the alcohol burns off and the liquid is reduced by half. Mix curry and cream together and add to the pan. Simmer on medium heat for another 10 or so minutes. Add the cooked cutlets back to the pan to reheat and coat fully with the curry cream sauce. Serve with rice or couscous and a favorite vegetable for a fabulous family meal.
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- 4-6 boneless chicken breast cutlets
- ¾ cup butter
- 1/3 cup Coconut flavored rum (Malibu or Cocoribe)
- 1 teaspoon curry powder
- 1 cup heavy cream
Place the chicken breasts between 2 sheets of waxed paper or plastic wrap and hit with glancing blows, working from the center to the edge using a meat mallet or a rolling pin to flatten the cutlets to ¼” thickness.
Sauté chicken in butter on medium heat for about 10 minutes each side until juices run clear. Remove chicken to a plate and set aside. Add rum to the pan to deglaze it. Cook until the alcohol burns off and the liquid is reduced by half. Mix curry and cream together and add to the pan. Simmer on medium heat for another 10 or so minutes. Add the cooked cutlets back to the pan to reheat and coat fully with the curry cream sauce. Serve with rice or couscous and a favorite vegetable for a fabulous family meal.