Riz Casimir — Swiss Curry Chicken Breast with Fruit & Rice

Ingredients

• 1¼ lb Chicken Breast, cut in strips
• 1½ cups long-grain rice
• 3 tbsp butter
• 1 shallot, minced
• 2 tbsp mild curry powder
• 1 cup heavy cream
• ½ cup chicken broth
• 1 cup pineapple chunks
• 1 banana, sliced thick
• ¼ cup toasted almonds
• Salt and white pepper

Method

1. Cook the rice with 1 tbsp of the butter and a good pinch of salt until fluffy, then keep it covered and warm.
2. Season the Chicken Breast and sear it in 1 tbsp butter over high heat, 3 minutes, just until the outside colors. Take it out — it will finish in the sauce.
3. Lower the heat, add the last butter and the shallot, and cook 2 minutes. Add the curry powder and toast it 45 seconds until it smells like an entire spice shop.
4. Pour in the broth and cream and simmer 5 minutes to thicken. Return the Chicken Breast and cook 4 minutes more, to 165°F (74°C) for poultry.
5. Fold in the pineapple and banana at the very end so they warm without collapsing. Serve over the rice, showered with almonds. Do not apologize for the fruit.