Chicken Breasts In Curried Cream Sauce

From more 60 minute gourmet by pierre franey.

Cut chicken into strips 1 / 2 inch wide.

Melt butter in skillet and add the chicken pieces when hot.

Sprinkle with salt and pepper.

Cook , stirring often , about 2 minutes.

Sprinkle over chicken the shallots and curry powder.

Stir well.

Cook about 1 minute.

Transfer chicken to a bowl.

Add wine to skillet and cook over high heat about 3 minutes , until reduced to 1 / 4 cup.

Add chicken juices from the bowl.

Add cream to the skillet and cook over high heat about 4 minutes.

Add chicken and stir to blend.

Chicken should be hot through.

Serve with rice and cucumber raita.

boneless skinless chicken breasts, butter, salt and pepper, shallot, curry powder, dry white wine, heavy cream