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Chicken with Indian Spices
by Sam Moody
serves: 2
  Serve over rice with green salad.
Ingredients:
  3 tablespoons   butter
  1 whole   boneless chicken breast, cut into strips
  1 1/2 teaspoons   cumin
  1 1/2 teaspoons   tumeric
  1/4 teaspoon   dried hot pepper flakes (optional)
  4 cloves   garlic, minced
  1/2 cup   chicken stock
  1/2 cup   sour cream
  1 tablespoon   chopped fresh cilantro or flat-leaf parsley (optional)
Directions:
  Heat the butter in a heavy casserole over medium-high heat until the foam subsides. Add the chicken strips and saute, stirring, about 2 minutes, until browned. Add the cumin, tumeric, hot pepper flakes, and garlic, and saute the mixture, stirring occasionally, for 2 minutes. Add the chicken stock and bring to a boil. Lower the heat to medium-low and simmer the mixture, stirring occasionally, for 10 minutes. Slowly add the sour cream and simmer the mixture (do not let it boil) for 3 minutes, or until heated through. Transfer the chicken with the sauce to a serving plate, garnish with the cilantro or parsley if desired, and serve immediately.