Ingredients

• 1 lb chicken tenders, cut into strips
• 1 lb broccoli, divided into florets
• 4 medium carrots, thinly sliced on the bias
• 1 tablespoon oil and 1 tbs butter
• 2 tablespoons good curry powder
• 2 tablespoons flour
• 1 1/2 cups milk, half and half can be substituted
• 4 stalks spring onions, sliced into oblong rings
• salt and pepper, parsley to garnish
• 1/2 cup chicken broth

Instructions

1. blanch the carrots and broccoli in a pot of boiling water, 1 -2 minutes, immediately transfer to a bowl of ice water to set the color, drain and set aside.

2. heat the butter and oil in a heavy, nonstick skillet.

3. add the chicken strips and sautee for a few minutes until golden brown.

4. add the flour and curry powder and sautee for a minute while constantly stirring.

5. deglaze with milk or half and half (use less flour and add chicken broth if using half and half milk) and simmer for @ 6 minutes, add more broth as needed.

6. add broccoli and carrots, heat through, sprinkle with spring onions.

7. garnish with parsley or cilantro and serve immediately.