Sauteed Chicken Breasts with Curry Sauce

1. 1

   Place chicken breast halves between layers of plastic wrap and pound to 1/4-inch thickness.

2. 2

   Place 5 tablespoons flour in pie dish.

3. 3

   Whisk egg whites, egg, 4 1/2 teaspoons curry powder and salt in shallow bowl to blend.

4. 4

   Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat.

5. 5

   Coat 3 chicken breasts with flour, shaking off excess.

6. 6

   Dip into egg mixture.

7. 7

   Add to skillet and saute until cooked through, about 2 minutes per side.

8. 8

   Transfer to platter.

9. 9

   Repeat with 2 teaspoons oil and remaining chicken.

10. 10

    Tent chicken with foil to keep warm.

11. 11

    Heat remaining 1 teaspoon vegetable oil in same skillet over medium-high heat.

12. 12

    Add garlic, remaining 1 tablespoon flour and remaining 1 teaspoon curry powder and stir 30 seconds.

13. 13

    Gradually whisk in broth.

14. 14

    Bring to boil, whisking constantly.

15. 15

    Boil until thickened to sauce consistency, about 2 minutes.

16. 16

    Season to taste with salt and pepper.

17. 17

    Return chicken to skillet and turn to coat with sauce.

18. 18

    Transfer chicken to platter.

19. 19

    Drizzle with any remaining sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.