1/2 tsp salt
2 Tbs flour
1 Tbs olive oil
1 med onion, chopped
2 bell peppers, coarsely chopped (we leave these out)
2 clove garlic, minced
1 Tbs curry powder
1/2 tsp dried thyme
1 can (16 oz) diced tomatoes (we use a fresh tomato to two!)
1/4 cup chicken broth
Cut the chicken breast crosswise in half. Season with 1/4 tsp of salt. Lightly coat with the flour, patting off the excess. In a large pan, heat the oil over medium heat. Add the chicken and cook for 3 min on each side, or until lightly browned but not cooked through. Remove the chicken to a plate.
Add the onion and bell peppers to the pan. Cook, stirring frequently, for 5 min, or until softened. Stir in the garlic, curry powder, thyme and remaning 1//4 tsp salt. Cook for 1 min, stirring constantly. Add the tomatoes (with juice) and broth and bring to a boil. Reduce the heat and simmer for 5 min.
Return the chicken to the pan, pussing it down into the sauce. Bring to a boil. Reduce heat and partially cover the pan. Cook for 10 to 15 min, or until the instant-read thermometer inserted into the thickest portion of the chicken registers 160 degrees and the juices run clear.
Makes 4 Servings