Creamy Chicken and Broccoli Curry

Ingredients

• 10 oz broccoli florets frozen thawed
• 14 oz chicken broth canned
• 1.5 pounds chicken tenderloins 
• 1.5 teaspoons curry powder hot (madras)
• 0.3 cup flour all-purpose
• 0.8 teaspoon kosher salt 
• 2 cups onion coarsely chopped
• 0.5 teaspoon pepper 
• 0.5 cup cream sour
• 3 tablespoons vegetable oil 

Equipment

• bowl
• frying pan
• slotted spoon

Directions

1. Place chicken tenders in a large bowl; sprinkle 1/2 tsp. salt and 1/4 tsp. pepper on top.
2. Add flour and stir to coat chicken.
3. In a large nonstick skillet, heat half of oil over medium-high heat.
4. Add half of chicken and cook, turning once or twice, until golden on both sides, about 4 minutes.
5. Transfer chicken to a plate and repeat using remaining oil and chicken tenders.
6. Add onion, curry powder, and remaining 1/4 tsp. each salt and pepper to pan and cook, stirring, until onion softens, about 5 minutes.
7. Add broth and bring to a boil. Reduce heat and simmer until sauce is reduced by half, 3 to 4 minutes. Return chicken to pan and cook, turning, for 2 minutes.
8. Add broccoli and cook, stirring, for 1 to 2 minutes.
9. Using a slotted spoon, transfer chicken and broccoli to plates.
10. Remove skillet from heat, stir in sour cream and then spoon sauce on top of chicken.