Chicken Curry
(Adapted from Weight Watchers Cook it Quick!)
Serves 4
4 points per serving
1 tbsp. vegetable oil
2 tbsp. all-purpose flour
1 tbsp. curry powder
1 tsp. ground cumin
1/4 tsp. salt
4 (3-oz.) thin-sliced skinless chicken breasts
1/2 cup orange juice
1/2 cup low-sodium chicken broth or water
2 tbsp. mango chutney
1/4 cup fat-free sour cream
1. In a large non-stick skillet, heat the oil. Mix the flour, curry powder, cumin, and salt in a large Ziploc bag. Cut chicken breasts into small strips. Add the chicken to the bag and shake to coat.
2. Transfer the chicken to the skillet and reserve any remaining flour. Saute the chicken until it’s cooked through, about six minutes. Transfer the chicken to a plate and keep warm.
3. Add the orange juice and broth to the skillet, scraping up the browned its from the bottom of the skillet. Stir the excess flour into the sauce until it dissolves. (Mine got a little lumpy, but eventually dissolved.) Stir in the chutney. Bring to a boil and cook, stirring constantly, until the mixture thickens, about 1 minute. Stir in the sour cream until blended, about 30 seconds. Spoon the sauce over the chicken.
(I served mine over a cup of white rice and a cup or so of broccoli. YUM!)
