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Post by LindaNY on Jun 4, 2008 22:19:53 GMT -5
1 cup chopped onion 1/4 cup nonfat Italian dressing 1 tablespoon chopped peeled fresh ginger 3/4 teaspoon dried crushed red pepper 1/2 teaspoon curry powder 1/2 teaspoon ground turmeric 4 skinless boneless chicken breast halves
1 tablespoon olive oil 1/2 cup canned low-salt chicken broth Plain nonfat yogurt (optional)
Mix first 6 ingredients in a 8×8x2-inch glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
Remove the chicken from the marinade and reserve marinade. Pat the chicken dry and sprinkle with salt and pepper. Heat the olive oil in a heavy large skillet over medium-high heat. Add the chicken to the skillet and saute until brown, about 3 minutes per side. Add reserved marinade and chicken broth and bring to a boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes. Transfer chicken and sauce to platter. Serve with yogurt, if desired.
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