Fuss-Free Biryani Chicken

• 1 tablespoon butter
• 4 boneless skinless chicken breasts
• 1 tablespoon mild curry paste or 1 tablespoon medium curry paste
• 14 cup dry white wine or 14 cup apple juice or 14 cup chicken bouillon
• 14 cup light sour cream (optional) or 14 cup single cream (optional)

1. In a large frying pan set over medium high heat, melt butter.
2. Lightly sprinkle chicken with salt and pepper.
3. Add chicken to pan and cook until lightly browned, about 2 minutes per side.
4. Whisk curry paste with wine until fairly well blended.
5. Pour over chicken.
6. Reduce heat to medium-low.
7. Cover and simmer until chicken feels springy, about 4 minutes per side.
8. Remove chicken to a platter.
9. Loosely cover to keep warm.
10. Then increase heat to high and boil sauce until reduced to approximately 3 tablespoons, about 3 minutes.
11. Stir in sour cream, if using.
12. Drizzle sauce over chicken and serve with basmati rice and stir-fried crunchy vegetables.

butter, chicken breasts, curry, white wine, light sour cream

Taken from www.food.com/recipe/fuss-free-biryani-chicken-13896 (may not work)