2 tablespoons flour
1 tablespoon curry powder
1/4 teaspoon salt
4 boneless, skinless chicken breasts
1 tablespoon oil
1/3 cup raisins
1 cup chicken broth
2 cartons (6 oz each) low fat plain or vanilla yogurt
cooked mixed vegetables*
sliced toasted almonds, optional
1. Combine flour, curry powder and salt in a plastic or paper bag. Cut chicken into bite-size pieces. Place chicken in bag and shake to coat all pieces.
2. Heat a large nonstick skillet over medium-high heat; add oil. Add chicken to skillet; discard any remaining flour mixture in bag. Brown chicken in hot oil (add a little broth, as needed, to prevent burning). Add raisins and broth, cover, reduce heat to low and simmer until chicken is no longer pink.
3. Liquid on chicken should be reduced to approximately 1/3 cup. If need be, continue to cook without a lid until liquid is reduced to desired level. Stir yogurt into cooked chicken and heat. If sauce is too thick, add a little more chicken broth and dilute to desired consistency.
Serve chicken over cooked rice with a side of colorful cooked mixed vegetables. May garnish with sliced toasted almonds, if desired. Serves 4.
* NOTE: Use supermarket salad bar to choose colorful fresh vegetables for this easy entrée or substitute one 16-ounce bag of frozen mixed vegetable medley. Cook until crisp tender.