Tomato Curry Chicken recipe

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Ingredients

4 skinless, boneless chicken breast halves
2 tablespoons butter
1 onion, chopped
⅔ cup beer
1 (10.75 ounce) can condensed tomato soup
1 teaspoon curry powder
½ teaspoon dried basil
½ teaspoon ground black pepper
¼ cup grated Parmesan cheese

Nutrition Info

285.9 calories
carbohydrate: 14.9 g
cholesterol: 88.1 mg
fat: 9.9 g
fiber: 1.1 g
protein: 31.1 g
saturatedFat: 5.1 g
servingSize: -
sodium: 619.7 mg
sugar: 6.5 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Preheat oven to 350 degrees F (175 degrees C).

  2. Place chicken in a 9x13 inch baking dish. Melt butter in a medium skillet over medium heat. Saute onion, then stir in beer, soup, curry powder, basil and pepper. Reduce heat to low and simmer for about 10 minutes, then pour over chicken.

  3. Bake at 350 degrees F (175 degrees C) for 1 hour, sprinkle with cheese for last 10 minutes of baking.

Recipe Yield

4 servings

Recipe Note

Chicken breasts baked with a tomato, beer and curry sauce. Easy preparation with a gourmet touch and taste;my family loves it. Serve with new red potatoes and drizzle sauce over the potatoes, if desired.

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