Curry-Lime Chicken Fricassee

Last night, I made a "keeper" and wanted to write it down before I forgot how to make it.

Curry-Lime Chicken Fricassee

Sprinkle one side of boneless, skinless chicken breasts (or tenders) with balsamic vinegar, curry powder, salt and pepper. Turn them over and sprinkle the chicken lightly with flour. Put the flour side down in a skillet with olive oil. Cook for about five minutes or so on each side. Sprinkle about 1/2 TSP or so of curry powder and a small handful of flour on the chicken while it's cooking in the skillet. (Be sure to scrape as you stir to get the good stuff off the bottom of the skillet.) Pour about a cup or so of chicken broth into the skillet. (Use your own judgement as to how much broth to use...this will determine how much gravy you have.) Continue to cook and scrape the bottom of the skillet. Add about a 1/2 cup of chopped cilantro and 1-2 TBS of butter to the chicken and gravy. You may want to use a small whisk to get it all good and combined. Then add about a TBS or so of lime juice to the gravy and mix it up real good. Simmer for a few minutes until chicken is done and gravy is done. I serve this over rice. Great flavors and really pretty easy to make!

(Sorry for so many "or so's". I have the tendency to write recipes as if I'm talking to you personally. I measure some things but I'm just a "to your taste" kind of cook. The original recipe came from the cookbook, Saving Dinner the Low Carb Way...but I changed it so much that only the basic ingredients are the same.)