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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. boneless, skinless chicken breast halves
- 3 Tbsp. Bertolli Classico Olive Oil
- 1 onion (medium, cut into thin wedges)
- 1 Tbsp. hots (or mild curry powder)
- 1 jar Bertolli Tomato & Basil Sauce
- 1/2 cup heavy or whipping cream
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Directions
- Season chicken, if desired, with salt and ground black pepper.
- Heat 1 tablespoon Olive Oil in 12-inch skillet over medium-high heat and cook chicken, stirring frequently, 6 minutes or until chicken is thoroughly cooked. Remove chicken and set aside.
- Heat remaining 2 tablespoons Olive Oil in same skillet over medium-high heat and cook onion, stirring frequently, 5 minutes or until golden. Stir in curry and Sauce. Return chicken to skillet and simmer, stirring occasionally, 10 minutes. Stir in cream and cook 2 minutes or until heated through. Serve, if desired, with hot cooked rice.
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