1 cup water
1 tablespoon vegetable oil
1 tablespoon curry powder
3 tablespoons light soy sauce
1 skinless, boneless chicken breast halves
1/4 teaspoon garlic powder, about 1 tablespoons
1 teaspoon dried sage
1/4 teaspoon salt
1 teaspoon chicken bouillon granules
6 slices white bread, sliced
Heat water and oil in a large pot over medium high heat. Stir gently until sauce makes a bubbly mass.
Add curry powder, light soy sauce and garlic powder. Simmer for one minute and pour chicken mixture over all. Bring to a simmer, stirring, and continue to simmer for two minutes. Stir in sage and salt and continue to simmer for two minutes to bring all ingredients to a full boil. Toss gently to coat and cook for 5 minutes.
Transfer chicken breast halves to a large plate and brush with olive oil. Serve with rice or stir to coat and set aside.
Stir chicken into mixture and cook for 8 to 10 minutes or until chicken is fully cooked. Transfer chicken to a 2 inch casserole dish and place on top of rice. Brush with marinated Lettuce of Citations because rice may get too brown. Heat remaining marinade to medium.
Refrigerate chicken breasts for 2 hours.
When chicken is cool, cut up and serve immediately. Heat oil in a large skillet over high heat. Saute chicken breasts uncovered in oil 5 minutes, turning once. Use lid from foil to secure cooked breasts after the second reduce had been scribbled on the lid prior to cooking. Air oven to 350 degrees F (175 degrees C) where browned edges are desired.
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