Curried Chicken with Raisins and Mushrooms
Recipe courtesy of the Mushroom Council.
1 1/2 teaspoons olive oil, extra virgin or virgin
2 boneless, skinless chicken breasts (about 12 ounces), diced into 1-inch cubes
2 cups sliced fresh white mushrooms
2 cups sliced cremini mushrooms
1/2 medium red bell pepper, cut to 3/4-inch squares
2 cups chicken broth, lower sodium
1 cup Sun-Maid raisins
2 cups instant whole grain rice
1 1/2 tablespoons curry powder
- Heat olive oil in large sauté pan. With heat on medium-high, place chicken in pan and cover with lid. Cook chicken about 5 minutes Add mushrooms and peppers to pan and sauté 3 to 4 minutes Add chicken broth.
- Gently mix in raisins, rice and curry powder; bring to boil, reduce heat and cover. Simmer until rice is done; fluff with fork and let sit 3 to 5 minutes before serving.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 440; Total Fat: 6g; Saturated Fat: 1g; Cholesterol: 55mg; Total Carbs: 71g; Fiber: 6g; Protein: 27g; Sodium: 410mg.
Recipe and photograph courtesy of the Mushroom Council.