Chicken In Spinach-curry Sauce

Total Time: 52 mins Preparation Time: 20 mins Cook Time: 32 mins

Ingredients

• Servings: 1
• 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%)

Recipe

• 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.