Chicken in Spinach-Curry Sauce

• Ready In: 52 mins
• Serves: 1

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.