Curried Chicken and Vegetables

Another recipe found in grandma's recipe box.... This is from a magazine, but not sure which one.....

• Ready In: 1 hr
• Serves: 8

Ingredients

• 4  whole chicken breasts, split
• 1⁄4 cup flour
• 1⁄2 teaspoon salt
• 1⁄8 teaspoon pepper
• 1⁄4 cup butter
• 1  large onion, chopped
• 1  green pepper, diced
• 1  tablespoon flour
• 1  teaspoon salt
• 1⁄8 teaspoon pepper
• 2  tablespoons curry powder
• 1 (8 ounce) can tomatoes
• 2  teaspoons  instant chicken broth
• 2 1⁄4 cups water
• 6  cups  hot cooked rice

Directions

1. Pull skin from chicken breasts and remove the bone.
2. Flatten each half by placing between 2 pieces of wax paper and pounding with the back of a heavy knife or mallet.
3. Cut each half into two pieces to make fillets.
4. Combine 1/4 cup flour, 1/2 tsp salt and 1/8 tsp pepper in plastic bag.
5. Add chicken to bag and shake well to coat chicken.
6. Melt butter in a large skillet. Suate chicken until brown on both sides.
7. Remove from skillet.
8. Saute onion and green pepper until almost tender in same skillet.
9. Stir in the 1 tbs flour, 1 tsp salt, 1/8 tsp pepper and curry powder.
10. Add tomatoes, instant broth, and water.
11. Bring to a boil, then lower heat and simmer covered for 20 minute.
12. Remove cover and simmer 5 more minute or until sauce thickens.
13. Return chicken to sauce and cover. Simmer 15 minutes longer or until chicken is tender.