Chicken with Curry Sauce

More yummy goodness coming at you!  You know, soup is good food, but soup sauce is even better.  This sauce recipe comes from the "A Campbell Cookbook: Cooking with Soup" (pre-1970).   How could I resist something that came from the chapter titled "Saucery"?

I paired it with pan-prepped chicken.  It's a simple recipe but the curry sauce has a nice mellow flavor.  Though you use curry powder, it's a "soft" curry taste (and I'm quoting Mr. Guinea Pig Parent here), it's not like a super spicy Massaman curry.  The sauce is great with chicken, but also feel free to smother your veggies (like roasted potatoes and onions) with it.  Mmm, Mmm, Good!

Chicken with Curry Sauce

3 chicken breasts
fresh-cracked black pepper
fresh ground sea salt
1 tbsp olive oil

1 can Cream of Celery
1/2 cup milk
3/4 tsp curry powder

De-gross the chicken breasts and cut them into smaller pieces.  I sliced mine length-wise.  Sprinkle them with the pepper and salt.

Heat the olive oil in a skillet over high.  Once it's hot, add in the chicken breasts and cook for 1-2 minutes per side until browned, then drop the heat to medium-low. You may have to cook them for 1-2 minutes, then flip, then flip then flip, until they are mostly cooked through.

In a bowl or deep measuring cup, whisk together the milk and Cream of Celery until well-blended.  Add in curry powder and still to mix.

Pour sauce over chicken breasts in skillet and continue to cook about another 5-6 minutes until chicken is cooked through.

Ready to serve.

NOTES

In lieu of Cream of Celery, you can use Cream of Asparagus (ick) or Cream of Chicken (mmm) instead.

The recipe suggests using 1/4 to 1 tsp of curry powder.  I used 3/4 tsp, but feel free to adjust to suit your own tastes.

If you want to ensure there will be leftovers (and you will want leftovers), I suggest not making this to share with anyone. :)