Curried Chicken Sauté

Simple, quick, light, flavorful and a variety of textures.  Thanks Cooking Light November 2010!

INGREDIENTS
1 1/2 tsp curry powder, divided
1 lb boneless, skinless chicken breasts (about 2 breasts)
8 oz mixed bell pepper, sliced
1 c light coconut milk
3/4 tsp salt, divided
1/2 tsp freshly ground black pepper
1 lime
2 c cooked rice


DIRECTIONS
1.  Heat nonstick skillet over medium-high heat.  Sprinkle 1 tsp curry powder, 1/2 tsp salt and 1/2 tsp black pepper over chicken.  Coat pan with cooking spray. 
2.  Add chicken to pan; cook 5 minutes on each side or until done.  Remove chicken from pan; keep warm.
3. Add bell peppers & remaining 1/2 tsp curry powder to pan; sauté 1 minute.  
4.  Add coconut milk and bring to a boil.  Reduce heat and simmer for 4 minutes, or until mixture is slightly thickened.
5.  Cut lime in half.  Squeeze 1 half of the lime into the bell pepper mixture, the remaining 1/4 tsp salt and stir.  Cut the remaining half of the lime into 4 wedges.  
6. Cut chicken across gain into thin slices.  Serve chicken with bell pepper mixture and a lime wedge over 1/2 c cooked rice.


SERVINGS AND WW POINTS
Serves 4
6 WW points




Kneekole's Notes & Comments
*  (Whenever I cook chicken breasts on the stove, I think, "Man, I should flatten these so they cook faster."  But in my excitement to cook, I forget this step until my chicken is almost fully cooked, minus the thick parts. :)   So, here's to you remembering! ) Slightly flatten the chicken breasts before cooking.  Just place the breast between two pieces of syran wrap and whack it a few times with a meat mallet (flat side) or a big ol' soup can if you don't have a mallet - just enough to flatten out the thick parts.


* I had about 3/4 cup of coconut milk left from the Curried Potatoes & Squash I made last week so I just used that.  It could have used that little extra liquid.  So don't skimp on the coconut milk!  


* Don't forget limes on your shopping list.  I did.  I had a "fake" lime in the fridge so that helped with the juice...but it's not the same.  Fresh lime juice makes a big difference in any dish.  


* A very simple and light dish.  Definitely something I'd make again.  


For more nutritional information and for the original recipe, visit My Recipes.com.