Ingredients
- 2 tablespoons butter, divided
- 1 medium onion, halved and thinly sliced
- 2 tablespoons all-purpose flour
- 3 teaspoons curry powder
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
- 1 can (14-1/2 ounces) reduced-sodium chicken broth
- 1 cup uncooked instant rice
- Chopped fresh cilantro leaves, optional
Directions
- In a large nonstick skillet, heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan.
-
In a bowl, mix flour and seasonings; toss with chicken. In same
skillet, heat remaining butter over medium-high heat. Add chicken; cook
just until no longer pink, 4-6 minutes, turning occasionally.
-
Stir in broth and onion; bring to a boil. Stir in rice. Remove from
heat; let stand, covered, 5 minutes (mixture will be saucy). If desired,
sprinkle with cilantro.
Nutrition Facts
1 cup: 300 calories, 9g fat (4g saturated fat), 78mg cholesterol, 658mg
sodium, 27g carbohydrate (2g sugars, 2g fiber), 27g protein. Diabetic Exchanges: 3 lean meat, 2 starch, 1-1/2 fat. 
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