Recipe for Tame Chicken Curry with Rice-Cilantro 
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Yield:
2
Ingredients:
Amount Ingredient
6 oz skinless boneless chicken breasts
(cut into 2 serving pieces)
1/4 tsp curry powder
1/4 tsp dry mustard
1/8 tsp paprika sweet
1 tbl light margarine divided use
2 tbl slivered almonds
1 tbl white wine
1/4 cup fat-free chicken broth canned, low salt
1/4 tsp cornstarch
salt and pepper to taste
1/2 cup hot cooked rice mixed with
Instructions:
Instructions: Serves 2; with 2 tablespoons of almonds, 385 cals, 9.5 gm. fat, 23% CFF.

Gently flatten chicken where it is thicker than 1/2-inch. Mix the curry powder, mustard and paprika in a shaker jar (or sifter). Dust the chicken pieces with this mixture.

Heat a grill skillet (the kind with ridges). Add 1/2 tablespoon of the margarine to the pan and when the pan is hot, brown the chicken about 4 minutes. Heat second 1/2 tablespoon of margarine in the pan, if necessary, and brown the other side of the chicken. Remove to platter. Garnish with Nuts.

Deglaze pan with the wine. Mix broth and cornstarch. Add to pan, heat to thicken, add water as needed to make a thin sauce. Season with salt and pepper. Pour sauce over chicken. Serve with the rice (mild jasmine, or long-grain white).

Menu: tame chicken curry and rice-cilantro: 482 cals, 11 gm fat, 19% CFF.

minutes. Start with the Rice, start the fennel, then the chicken.

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