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Curried Chicken w/Walnut-Raisin Sauce

Recipe Link: http://food.homearts.com/food/

List of Ingredients




1 teaspoon curry powder
1/4 teaspoon ground black pepper
1/8 teaspoon cinnamon
All-purpose flour
Salt
4 large boneless, skinless chicken breast halves (about 1-1/2 pounds)
Salad oil
1 small onion, finely chopped
1 small yellow pepper, cut into matchstick-thin strips
1 teaspoon chicken-flavor instant bouillon
1 cup water
1 teaspoon sugar
1/2 cup walnuts, toasted and coarsely chopped
1/4 cup dark seedless raisins
1/2 small bunch spinach (about 1/4 pound)


Recipe



1. On sheet of waxed paper, mix curry powder, pepper, cinnamon, 2 teaspoons flour and 1/2 teaspoon salt. Use to coat chicken-breast halves.

2. In a 10-inch skillet over medium-high heat, in 1 tablespoon hot salad oil, cook chicken, turning once, until golden brown on both sides and juices run clear when chicken is pierced with a knife, about 6 minutes; remove to plate and keep warm.

3. In drippings remaining in skillet and 1 tablespoon additional hot salad oil, cook onion, yellow pepper, and 1/2 teaspoon salt, stirring occasionally, until vegetables are golden brown and tender.

4. In cup, with fork, mix bouillon, sugar, 1 tablespoon flour, and 1 cup water until blended; stir chicken broth mixture, toasted walnuts, and raisins into vegetable mixture in skillet. Heat to boiling over high heat; boil 1 minute.

5. To serve, arrange spinach leaves on 4 warm dinner plates; top with chicken. Spoon sauce over chicken.

Serves 4
Calories 395
Fat 17 g
Cholesterol 98 mg
Sodium 900 mg