Country Captain Chicken

 

1/4

cup sliced almonds

4

boneless skinless chicken breasts (about 1 1/4 lb)

1/2

teaspoon salt

2

tablespoons whole grain pastry flour

1

tablespoon olive oil

1

medium onion, chopped

2

bell peppers, chopped

2

cloves garlic, finely chopped

1

tablespoon curry powder

1/2

teaspoon dried thyme

1

can (14.5 oz) Muir Glen® organic diced tomatoes

1/4

cup dry red wine or Progresso® chicken broth (from 32-oz carton)

3

tablespoons dried currants

• 1 In small nonstick skillet, toast almonds over medium heat, stirring often, 3 to 4 minutes or until lightly toasted. Tip onto a plate; let cool.
• 2 Cut chicken breasts crosswise in half. Season with 1/4 teaspoon of the salt. Lightly coat with flour, patting off excess. In a 5-quart saucpean or Dutch oven, heat oil over medium heat. Add chicken; cook 3 minutes on each side or until lightly browned but not cooked through. Remove chicken to a plate.
• 3 Add onion and bell peppers to the saucepan. Cook and stir 5 minutes or until vegetables are softened. Stir in garlic, curry powder, thyme and remaining 1/4 teaspoon salt. Cook 1 minute, stirring constantly. Add tomatoes (with juice) and wine; heat to boiling. Reduce heat; simmer 5 minutes. Stir in currants.
• 4 Return chicken to saucepan, pushing it down into the sauce. Heat to boiling. Reduce heat and partially cover saucepan. Cook 10 to 15 minutes or until an instant-read thermometer inserted into the thickest part of chicken reads 160°F and juices run clear. Sprinkle with almonds.