sauteed-chicken-breasts-with-curry-sauce-1677.json

{
    "directions": [
        "Place chicken breast halves between layers of plastic wrap and pound to 1/4-inch thickness. Place 5 tablespoons flour in pie dish. Whisk egg whites, egg, 4 1/2 teaspoons curry powder and salt in shallow bowl to blend. Heat 2 teaspoons vegetable oil in large nonstick skillet over medium-high heat. Coat 3 chicken breasts with flour, shaking off excess. Dip into egg mixture. Add to skillet and saut\u00e9 until cooked through, about 2 minutes per side. Transfer to platter. Repeat with 2 teaspoons oil and remaining chicken. Tent chicken with foil to keep warm.",
        "Heat remaining 1 teaspoon vegetable oil in same skillet over medium-high heat. Add garlic, remaining 1 tablespoon flour and remaining 1 teaspoon curry powder and stir 30 seconds. Gradually whisk in broth. Bring to boil, whisking constantly. Boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. Return chicken to skillet and turn to coat with sauce. Transfer chicken to platter. Drizzle with any remaining sauce and serve."
    ],
    "ingredients": [
        "6 4-ounce skinless boneless chicken breast halves",
        "6 tablespoons all purpose flour",
        "3 large egg whites",
        "1 large egg",
        "5 1/2 teaspoons curry powder",
        "1/2 teaspoon salt",
        "5 teaspoons vegetable oil",
        "2 garlic cloves, minced",
        "1 1/2 cups canned low-salt chicken broth"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Chicken",
        "Saut\u00e9",
        "Low Fat",
        "Curry"
    ],
    "title": "Sauteed Chicken Breasts with Curry Sauce",
    "url": "http://www.epicurious.com/recipes/food/views/sauteed-chicken-breasts-with-curry-sauce-1677"
}