Cooking Light Express Curried Chicken Saute

Submitted by KateL

"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: 19mins
• Ingredients: 10
• 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.

Reviews

[Annacia]

I had a chicken breast that I had to use tonight and this was perfect. I made one serving and really enjoyed the mild curry flavor. Delicious and only 20 mins, how can you lose?! The chicken dish was done almost before the rice. This is a keeper.