1/4 cup sliced almonds
4 boneless, skinless chicken breasts halves
1/2 tsp salt
2 Tbs flour
1 Tbs oilve oil
1 med onion chopped
2 bell peppers, chopped
2 cloves, minced
1 Tbs curry powder
1/2 tsp thyme
1 can (16 oz) diced tomatoes
1/4 cup chicken broth
1. cook almonds in a small nonstick skillet over medium heat, stirring often, for 3 to 4 minutes, or until lightly toasted. Tip onto a plate and let cool.
2. ct chicken breast crosswise in half. season with 1/4 tsp of salt. lightly coat with the flour patting off the excess. In a large skillet, heat the oil over medium heat. add the chicken and cook for about 3 min on each side, or until lightly browned but not cooked through. remove the chicken to a plate.
3. add the onion and bell peppers to the pot. cook stirring frequently, for 5 minutes, or until softened. stir in the garlic, curry powder, thyme, and remaining 1/4 tsp salt. cook 1 min, stirring constantly, add the tomatoes 9with juice), and broth and bring to a boil. reduce the heat and simmer for 5 min.
return the chicken to the pot, pushing it down into the sauce. bring to a boil. reduce heat and partially cover the pot. cook for 10 to 15 min., or until chicken cooked. sprinkle with almonds.
