Chicken Sauté With Curry And Basil

• 1 clove garlic
• 2 Tbsp. butter
• 4 large boneless, skinless chicken breasts
• Salt
• Freshly ground pepper
• 1 c. heavy cream, divided
• 2 tsp. curry powder
• 2 Tbsp. water
• 1/2 c. loosely packed fresh basil leaves
• Rice
• Garnishes: peanuts, raisins

1. Chop the garlic.
2. Melt butter in a large frying pan over medium-high heat.
3. Sprinkle chicken with salt and pepper and cook, turning once, until golden brown, about 4 minutes.
4. Add garlic and continue cooking for 30 seconds.
5. Stir in 1/2 cup of the cream, curry powder, and 2 tablespoons water.
6. Reduce heat to medium, cover, and simmer until chicken is cooked through, about 10 minutes.
7. Transfer chicken breasts to a serving plate and keep warm.
8. Whisk in remaining cream and bring to a simmer.
9. Shred basil leaves and add them to the pan.
10. Season to taste with salt and pepper.
11. Pour sauce over the chicken breasts laid on top of the rice and garnish with peanuts and raisins.
12. Serves 4.

clove garlic, butter, chicken breasts, salt, freshly ground pepper, heavy cream, curry powder, water, basil, rice, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=68016 (may not work)