4 boneless, skinless chicken
breast halves
1/4 teaspoon onion powder
1/4 teaspoon tarragon
3 tablespoons butter
3/4 cup coarsely chopped onion
3/4 cup chopped green pepper
3/4 cup thinly sliced celery
3 (10 3/4-ounce) cans golden mushroom soup
2 teaspoons mild curry powder
1 cup peeled, diced tart apples
4 cups cooked rice
Condiments for accompaniment (suggestions follow)
In medium saucepan, place
chicken breasts and enough water to cover. Add onion powder and
tarragon. Place over high heat and bring to a boil. Reduce heat
and simmer about 15 minutes or until fork can be inserted in
chicken with ease. Remove chicken from pan and cool, reserving
3/4 cup of the liquid. Cut chicken into 1/2-inch cubes.
In large saucepan over
medium heat, melt butter. Add onion, green pepper and celery;
sauté about 5 minutes or until tender.
Add mushroom soup, reserved
liquid, chicken, curry powder and apples, stirring gently. Bring
to a boil, reduce heat and simmer, covered, about l0 minutes
or until apples are tender.
Makes 4 servings.
Condiments: Suggested assortment
to serve as topping: chutney, sliced green onions, chopped peanuts,
shredded coconut, crumbled bacon, chopped hard cooked eggs, chopped
green pepper, raisins.
Recipe provided courtesy
of the National Chicken Council. Used with permission.
