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Ingredients
- Serves: 4
- 1 cup chopped onion
- 1/4 cup bottled nonfat Italian dressing
- 1 Tbsp chopped peeled fresh ginger
- 3/4 tsp dried crushed red pepper
- 1/2 tsp curry powder
- 1/4 tsp ground turmeric
- 4 skinless boneless chicken breast halves
- 1 Tbsp olive oil
- 1/2 cup canned low-salt chicken broth
- Plain non-fat yogurt (optional)
Details
Preparation
Step 1
1. Mix first 6 ingredients in 8X8X2 inch glass baking dish. Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day.
2. Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper. Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and saute until brown, about 3 minutes per side. Add reserved marinade and chicken broth and bring to 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
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