Chicken CurrySubmitted by: CDIXON23
2 tbsp olive oil
2 tbsp all purpose flour
2 tbsp curry powder
1tbsp ground cumin
1/4 tsp salt
4 (3oz) thin-sliced skinless boneless chicken breast (1/4 in. thick)
1/2 cup orange juice
1/2 cup low sodium chicken broth or water
2 tbsp peach preserves
1/4 cup fat free sour cream
2 tbsp chopped cilantro (optional)
In a large a plastic bag, mix flour, curry, cumin, and salt. Add chicen and shake to coat.
Add chicken to skillet shaking off the extta flour mixture.(reserve the remaining flour). Saute until cooked through ( about 3min.on each side) Transfer chicken to plate and keep warm.
Stir the excess flour into the skillet mixing it with the pan juices. Gradually add the orange juice and broth, stirring constantly and scraping up the browned bits from the bottom of the skillet; stir in preserves. Brig to a boil and cook, stirring constantly until mixture thickens, about 1 min. Stir in sour cream until well blended; simmer 30 sec. spoon sauce over chicken.
Serve with whole grain rice and snow peas.
Number of Servings: 4
Recipe submitted by SparkPeople user CDIXON23.