Chicken Breasts With Curry Sauce

• 1 package (6 ounces) rice pilaf
• 1/4 teaspoon salt
• 1/4 teaspoon plus 1/8 teaspoon pepper, divided
• 4 boneless skinless chicken breast halves (6 ounces each)
• 2 tablespoons olive oil
• 1 package (3-1/2 ounces) sliced fresh shiitake mushrooms
• 4 tablespoons butter, divided
• 2 large pears, peeled and sliced
• 2 tablespoons all-purpose flour
• 2 tablespoons curry powder
• 1 cup chicken broth
• 1 tablespoon mango chutney
• 1/2 cup heavy whipping cream
• 1/4 cup chopped salted peanuts
• 2 tablespoons minced fresh cilantro

1. Prepare rice pilaf according to package directions. Meanwhile, sprinkle salt and 1/4 teaspoon pepper over chicken breasts. In a large skillet over medium heat, cook chicken in oil for 4-6 minutes on each side or until a thermometer reads 170u0b0. Remove and keep warm.
2. In the same skillet, saute mushrooms in 2 tablespoons butter for 4 minutes; add pears. Saute 2-3 minutes longer or until mushrooms and pears are tender. Remove and keep warm.
3. In the same skillet, melt remaining butter. Stir in the flour, curry powder and remaining pepper until blended; gradually add broth and chutney. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until thickened, stirring occasionally.
4. Gradually stir in cream into skillet; add chicken and mushroom mixture. Heat through. Serve over rice; sprinkle with peanuts and cilantro.

rice pilaf, salt, pepper, chicken breast halves, olive oil, shiitake mushrooms, butter, pears, flour, curry powder, chicken broth, mango, heavy whipping cream, peanuts, fresh cilantro

Taken from www.tasteofhome.com/recipes/chicken-breasts-with-curry-sauce/ (may not work)