Curry-lime Chicken

Ingredients

• 4 boneless, skinless chicken breast halves
• 1 Tbsp balsamic vinegar
• Salt and pepper to taste
• 1 Tbsp curry powder
• 2 Tbsp whole wheat flour
• 2 Tbsp olive oil
• 1/2 cup chicken broth
• Juice from 1 lime
• 1 Tbsp butter
• 1/2 cup chopped cilantro

Directions

1. Rub the chicken with balsamic vinegar, then sprinkle one side with salt and pepper, half of the curry powder, and half of the flour
2. In a skillet, heat the olive oil over medium-high heat. Add the chicken, floured side down. Add the remaining curry and flour to the chicken in the pan
3. Lower heat to medium and cook chicken about 5 minutes on each side, depending on thickness
4. When chicken is cooked, remove from pan and keep warm. Add chicken broth and mix with browned bits from the bottom of the pan
5. When the sauce has reduced slightly, add the lime juice and allow to cook for another minute
6. Add butter and cilantro. Once the butter has melted and incorporated into the sauce, it is ready. Pour over chicken and serve

Notes

• If your chicken breasts are thicker at one end, you can use a rolling pin to even out the thickness. Put a layer of plastic wrap between the chicken and the rolling pin, then roll until the thickness is uniform. Do this when the chiccken is partially frozen
• We often substitute 6 chicken tenderloins for the 4 chicken breasts. They are thinner and cook a bit faster, but their thickness is more uniform and they thaw much faster
• This recipe is great over rice!