Curried Chicken Servings


5 oz boneless raw chicken breast, broilers or fryers 1/4 cup canned chicken broth , condensed

4 tsp cornstarch

5 cups raw mushroom, sliced/pieces 4 tsp extra virgin olive oil

2 cups red pepper, sweet raw 2 cups green raw snap bean

1 cup low fat yogour (12g protein per 8 ounce serv)

2 tsp curry powder.


In non stick saute pan, place 2/3 tsp oil and diced chicken. Cook chicken until browned and done, then add wine, chicken broth, yogurt, curry powder, and cornstarch, Stirring constantly. Heat until thick sauce forms, then simmer for 5 minutes. While chicken is cooking, in another saute pan place 2 2 tsp oil, mushrooms, bell pepper, and snow peas. Cook until mixture is tender. Place an equal amount of vegetable an 2 plates then top with equal amounts of chicken mixture. Serve.

Nutritional Information (Per Serving)

Calories : 373 Protein (g) : 32 Carbohydrates (g): 35 Fat(g) : 13

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