Cooking Light Express Curried Chicken Saute

• 1 teaspoon curry powder, preferable Madras curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon fresh ground black pepper
• 1 lb boneless skinless chicken breast
• 1/2 teaspoon curry powder
• 1 (8 ounce) package frozen mixed peppers, in long strips and thawed or 8 ounces bell peppers, sliced in lengthwise strips
• 1 cup light coconut milk
• 1 tablespoon fresh lime juice
• 1/4 teaspoon salt
• 4 lime wedges

1. Heat a non-stick skillet over medium-high heat.
2. Sprinkle 1 teaspoon curry powder, 1/2 teaspoon salt, and 1/2 teaspoon black pepper over chicken. Add chicken to skillet and cook 5 minutes on each side or until done.
3. Remove chicken from pan; keep warm.
4. Add bell peppers and remaining 1/2 teaspoon curry powder to pan; saute 1 minute.
5. Add coconut milk, and bring to a boil; reduce heat, and simmer 4 minutes or until mixture is slightly thickened.
6. Stir fresh lime juice and remaining 1/4 teaspoon salt into bell pepper mixture.
7. Cut chicken across grain into thin slices. Serve chicken with bell pepper mixture and lime wedges.

curry powder, salt, fresh ground black pepper, chicken breast, curry powder, mixed peppers, light coconut milk, lime juice, salt, lime wedges

Taken from www.food.com/recipe/cooking-light-express-curried-chicken-saute-482502 (may not work)