Chicken Curry

Ingredients:

1 tablespoon vegetable oil
2 tablespoons all purpose flour
1 tablespoon curry powder
1 teaspoon ground cumin
1/4 teaspoon salt
4 (3 ounce) thin sliced skinless chicken breasts (1/4inch thick)
1/2 cup orange juice
1/2 cup low sodium chicken broth or water
2 tablespoons mango chutney
1/4 cup fat free sour cream
2 tablespoons chopped cilantro

Directions:
1. In a large nonstick skillet, heat the oil. In a large sealable plastic bag, mix the flour, curry powder, cumin and salt. Add the chicken and shake to coat.
2. Transfer the chicken to a skillet, shaking off any excess flour (reserve the remaining flour) saute until cooked through, about three minutes on each side. Transfer the chicken to a platter and keep warm.
3. Stir the excess flour into the skillet, mixing with the pan juices. Gradually add the orange juice and broth, stirring constantly and scraping up the browned bits from the bottom of a skillet; stir in the chutney. Bring to a boil and cook, stirring constantly, until the mixture thickens, about 1 minute. Stir in sour cream until blended; simmer 30 seconds. Spoon the sauce over the chicken and sprinkle with the cilantro (if using).

This recipe is soo soo good! I definitely recommend it. Very flavorful. I served this over brown rice. It is from a weight watchers cookbook so it is healthy too. Easy and doesn't require too many ingredients either. I must warn you though that the chutney is around 5 dollars. It will allow you to make this recipe many times though.