Chicken in Spinach-Curry Sauce

• all-purpose flour↗2 tablespoons
• salt↗3⁄4 teaspoon

  divided use

• fresh ground black pepper↗1⁄2 teaspoon
• boneless skinless chicken breasts4 ounce
• vegetable oil↗2 teaspoons
• curry powder↗2 teaspoons

  (mild or hot)

• ground cumin↗1⁄2 teaspoon
• clove garlic↗1

  minced

• frozen chopped spinach, thawed,well-drained2 cups
• low sodium chicken broth↗1 cup
• low-fat buttermilk↗1⁄4 cup

  (1.5%)

Step-by-step instructions

1. 1

   In gallon-size sealable plastic bag, combine flour, 1/4 teaspoon of the salt and all the pepper; add 1 chicken breast.

2. 2

   Seal bag; shake to coat thoroughly.

3. 3

   Repeat with remaining chicken breasts.

4. 4

   In large nonstick skillet, heat oil; add chicken.

5. 5

   Cook over medium-high heat, turning once, 2 to 3 minutes on each side, until lightly browned.

6. 6

   Transfer chicken to clean plate; set aside.

7. 7

   In same skillet, combine curry powder, cumin and garlic; cook over medium heat, stirring constantly, 1 minute, until fragrant.

8. 8

   Stir in spinach and broth; bring liquid to a boil.

9. 9

   Reduce heat to low; simmer, stirring occasionally, 10 minutes, until flavours are blended.

10. 10

    Cool slightly.

11. 11

    Transfer spinach mixture to food processor; puree until smooth.

12. 12

    Return mixture to skillet; stir in buttermilk and remaining 1/4 teaspoon salt.

13. 13

    Return chicken to skillet; cook over low heat about 15 minutes until chicken is cooked through and mixture is heated.