Cooking Light Express Curried Chicken Saute

Entered for safe-keeping. From "Cooking Light Weeknight One-Dish Meals", with a short list of ingredients. Serving size: 3 ounces chicken, 1/2 cup pepper mixture, and 1 lime wedge. Serve with steamed long-grain rice.

• Ready In: 19 mins
• Serves: 4

Ingredients

• 1  teaspoon curry powder, preferable Madras curry powder
• 1⁄2 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1  lb boneless skinless chicken breast
• 1⁄2 teaspoon curry powder
• 1 (8 ounce) package  frozen mixed peppers, in long strips and thawed or 8  ounces bell peppers, sliced in lengthwise strips
• 1  cup light coconut milk
• 1  tablespoon fresh lime juice
• 1⁄4 teaspoon salt
• 4  lime wedges

Directions

1. Heat a non-stick skillet over medium-high heat.
2. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Add chicken to skillet and cook 5 minutes on each side or until done.
3. Remove chicken from pan; keep warm.
4. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; saute 1 minute.
5. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened.
6. Stir fresh lime juice and remaining 1/4 teaspoon salt into bell pepper mixture.
7. Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges.