⅓ cup all-purpose flour 1½ teaspoons kosher salt ½ teaspoon freshly ground black pepper ¼ teaspoon cayenne pepper 6 chicken breasts (6 ounces), boneless, skinless 2 tablespoons extra virgin olive oil 1 tablespoon unsalted butter 2 cloves garlic, peeled and minced 1 large onion, cut in ½-inch pieces 1 yellow pepper, cored, seeded & cut in ½ x 2-inch pieces 1 orange or red pepper, cored, seeded & cut in ½ x 2-inch pieces 1 green pepper, cored, seeded & cut in ½ x 2-inch pieces 1 tablespoon curry powder 1 teaspoon thyme 1 bay leaf 2 cans (14 ounce) diced tomatoes with juices 1 cup chicken stock, nonfat, low sodium ⅔ cup raisins or currants 4 green onions, trimmed and cut in ⅛-inch slices 2 tablespoons freshly chopped parsley 2 tablespoons slivered almonds, lightly toasted
Nutritional information per serving: Calories 463 (26% from fat) • carb. 33g • pro. 54mg • fat 13g • sat. fat 3g • chol. 136mg • sod. 700mg • calc. 85mg • fiber 5g
Preheat Cuisinart™ Electric Skillet to 400°F. Combine flour with salt, pepper and cayenne in a flat bowl; lightly coat chicken breasts, shaking off excess. Pour olive oil into Skillet and swirl to coat bottom. Brown chicken breasts, about 4 minutes per side or until golden. Remove and keep warm. Reduce heat to 200°F; add the butter. Cook the garlic, onions and peppers for 2-3 minutes or until slightly softened. Add curry powder, thyme, and bay leaf; stir. Add tomatoes and chicken stock; bring to a boil. Add chicken breasts, loosely cover Skillet, and simmer for 12 to15 minutes. Remove cover; add raisins and green onions. Simmer for 5 minutes or until chicken is completely cooked. Remove and discard bay leaf. Garnish with chopped parsley and toasted almonds. Serve with rice.