1. In a large frying pan set over medium high heat, melt butter. 2. Lightly sprinkle chicken with salt and pepper. 3. Add chicken to pan and cook until lightly browned, about 2 minutes per side. 4. Whisk curry paste with wine until fairly well blended. 5. Pour over chicken. 6. Reduce heat to medium-low. 7. Cover and simmer until chicken feels springy, about 4 minutes per side. 8. Remove chicken to a platter. 9. Loosely cover to keep warm. 10. Then increase heat to high and boil sauce until reduced to approximately 3 tablespoons, about 3 minutes. 11. Stir in sour cream, if using. 12. Drizzle sauce over chicken and serve with basmati rice and stir-fried crunchy vegetables. ---------------------------------------------------------------------------
Nutrition
Ingredients
