When I first came across this recipe, I didn't think I would like it, but I decided to give it a try. Boy, am I glad I did! The seasonings meld together and make a wonderful sauce. This is a great choice when you want something a little extra special or for company. If you only need 4 servings, make less cooked rice and only use 4 breast halves. I have also prepared this recipe using turkey tenderloins.

Ingredients

6 serv.

olive oil↗2 tablespoons
ginger↗1⁄2 teaspoon
cinnamon↗1⁄2 teaspoon
paprika↗1⁄2 teaspoon
curry powder↗1⁄2 teaspoon
salt↗1⁄2 teaspoon
black pepper↗1⁄2 teaspoon
boneless skinless chicken breast halves↗6
dry white wine↗1⁄2 cup
chicken broth (may use bouillon)↗1⁄2 cup
carrots↗2
sliced thin
celery ribs↗3
sliced thin
half-and-half cream↗1⁄3 cup
hot cooked rice3 cups
avocado↗1
peeled and sliced in thin strips (wait until the last minute so avocado doesn't turn brown)
cup slivered almonds↗1⁄3

Step-by-step instructions

1
Using a large heavy skillet, heat the oil over medium heat.
2
Add the ginger, cinnamon, paprika, curry, salt and pepper to the oil.
3
Stir and cook the spices in the oil for 2 minutes.
4
Add the chicken pieces and cook over medium heat on each side for approximately 5 minutes or till lightly browned.
5
Remove chicken from pan.
6
Pour off any excess oil from the skillet.
7
Add wine to the skillet and deglaze for about 1 minute.
8
Add broth, carrots and celery and return chicken to the skillet, bringing all to a boil.
9
Reduce heat to low.
10
Cover and simmer for 30 minutes or until chicken pieces are tender.
11
Remove chicken from skillet; keep warm.
12
Add half and half to skillet, stirring until incorporated, over low heat.
13
Place rice on platter and distribute chicken pieces on top of rice.
14
Place avocado slices on top then pour sauce mixture over all.
15
Sprinkle top with slivered almonds.

Source: food.com

Original recipe ↗

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