Butter poached chicken with garam masala sauce

8.0 tbsp Butter, salted
2.0 tsp Paprika
1.0 cup (8 fl oz) Chicken Broth
3.0 tsp Ginger Root
1.5 cup, chopped Onions, raw
1.0 pepper Jalapeno Peppers
16.0 oz Tyson boneless, skinless chicken breast
0.12 cup Organic All-Purpose White Flour
1.5 cup 365 Organic Diced Tomatoes
1.0 cup Canned Goods: Thai Kitchen Organic Coconut Milk (13.66 oz can)
2.0 tsp garam masala
1.0 tsp Ground coriander

Dredge chicken pieces in flour. Melt 4 tablespoons butter in a cast iron skillet, turning to brown, for about 5 minutes. Set chicken aside. Melt the rest of the butter in the same skillet, add jalepeno, ginger and onions, add spices, cook for 5 minutes, stirring often. Add chicken broth and tomatoes and simmer for 10 minutes. Add the coconut milk and simmer for 5 minutes more. Return chicken to pan, stir gently, and cooked until chicken is thoroughly cooked, about 10 minutes. Add salt and pepper to taste. Serving Size: 6 servings

Number of Servings: 6.0

Recipe submitted by SparkPeople user CEBE105.