Chicken in Spinach-Curry Sauce |
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Prep Time: 20 Minutes Cook Time: 32 Minutes |
Ready In: 52 Minutes Servings: 1 |
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Ingredients:
2 tablespoons all-purpose flour |
3/4 teaspoon salt, divided use |
1/2 teaspoon fresh ground black pepper |
4 (4 ounce) boneless skinless chicken breasts |
2 teaspoons vegetable oil |
2 teaspoons curry powder (mild or hot) |
1/2 teaspoon ground cumin |
1 clove garlic, minced |
2 cups frozen chopped spinach, thawed,well-drained |
1 cup low sodium chicken broth |
1/4 cup low-fat buttermilk (1.5%) |
Directions:
1. In gallon-size sealable plastic bag, combine flour, 1/4 teaspoon of the salt and all the pepper; add 1 chicken breast.
2. Seal bag; shake to coat thoroughly.
3. Repeat with remaining chicken breasts.
4. In large nonstick skillet, heat oil; add chicken.
5. Cook over medium-high heat, turning once, 2 to 3 minutes on each side, until lightly browned.
6. Transfer chicken to clean plate; set aside.
7. In same skillet, combine curry powder, cumin and garlic; cook over medium heat, stirring constantly, 1 minute, until fragrant.
8. Stir in spinach and broth; bring liquid to a boil.
9. Reduce heat to low; simmer, stirring occasionally, 10 minutes, until flavours are blended.
10. Cool slightly.
11. Transfer spinach mixture to food processor; puree until smooth.
12. Return mixture to skillet; stir in buttermilk and remaining 1/4 teaspoon salt.
13. Return chicken to skillet; cook over low heat about 15 minutes until chicken is cooked through and mixture is heated.
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