Ingredients

• 2 tablespoons flour
• 1/4 teaspoon salt (amount to taste)
• 1/4 teaspoon black pepper (amount to taste)
• 1 1/2 lbs bone-in skinless chicken breasts, trimmed of fat
• 1 tablespoon oil
• 1 large onion, chopped
• 1 green bell pepper, chopped
• 4 cloves garlic, minced
• 1 tablespoon mild curry powder
• 2 large potatoes, peeled and diced into 1/2 inch cubes
• 1 1/2 cups fat-free chicken broth
• 2 tablespoons mango chutney
• 1/4 cup chopped fresh cilantro

Instructions

1. Mix flour, salt and pepper together on a shallow plate; dredge chicken in flour and shake off excess.

2. Heat oil in a large skillet and add chicken, browning on both sides (add more oil if necessary); remove to a plate.

3. Add the onion, bell pepper, and garlic to the pan and cook until onion is tender, about 5 minutes.

4. Add curry powder, coating onions, etc; then add potatoes, broth, chutney, to the skillet.

5. Bring it all to a boil, add the chicken, then reduce heat, cover, and simmer cooking until chicken is cooked through and potatoes are tender, about 20-22 minutes.

6. Garnish with cilantro, and serve with rice, if desired.