Country Captain Chicken

Serves: 4                                                                            

Prep time: 30 minutes

Cooking time: 20 minutes

INGREDIENTS:

1 tbsp curry powder

¼ tsp salt

¼ tsp black pepper

1 lb skinless, boneless chicken breast, cut into ¾ inch pieces          

1 ½ tbsp olive oil

2 ½ cups vertically sliced onion

¾ cup thinly sliced green bell pepper

2 garlic cloves, minced

2/3 cup fat-free, less-sodium chicken broth

¼ cup dried currents or raisins

2 tbsp chopped fresh thyme, divided

1 (14.5 ounce) can diced tomatoes with jalapeño, un-drained

½ cup sliced almonds, toasted

1 tbsp mango chutney for garnish (optional)

DIRECTIONS:
Combine curry powder, salt, and black pepper.  Sprinkle chicken with curry mixture.

Heat oil in a large nonstick skillet over medium-high heat.  Add chicken mixture to pan; sauté 5 minutes.  Add onion, bell pepper, and garlic; sauté 3 minutes.  Add broth, currants, 1 tbsp thyme and tomatoes; bring to a boil.  Reduce heat and simmer 5 minutes.   Stir in remaining 1 tbsp thyme; cook 1 minute.  Sprinkle with almonds.  Serve over rice and top each serving with 1 tbsp mango chutney.