Indian Spiced Chicken Skillet

• 3/4 lb boneless skinless chicken breast
• 1 cup plain yogurt, drained
• 1/4 cup plus 2 tablespoons loosely packed chopped of fresh mint or 1/4 cup cilantro, divided
• 1 tablespoon shredded fresh ginger
• 1 teaspoon ground coriander
• 1 pinch cayenne pepper
• salt
• 1 teaspoon granulated sugar
• 2 teaspoons butter
• 1/4 cup chopped onion
• 2 medium garlic cloves, minced
• jasmine rice, cooked

1. Remove fat from chicken; make 3 or 4 long slits in each piece to allow marinade to penetrate.
2. Mix together yogurt, 1/4 cup chopped mint or cilantro, ginger, coriander, cayenne, salt and sugar. Set aside half the mixture. Add chicken to the remaining yogurt mixture; marinate 10 minutes, turning once.
3. Melt butter over medium-high heat in a nonstick skillet just large enough to hold the chicken. Remove chicken from marinade; discard marinade. Add onion, garlic and chicken to skillet. Brown chicken 3 minutes. Turn and brown 2 minutes. Lower heat to medium.
4. Spoon reserved yogurt mixture over the chicken. Cover and cook for 5 minutes or until cooked through. Sprinkle with the remaining 2 tablespoons chopped mint. Serve with jasmine rice.

boneless skinless chicken breast, plain yogurt, mint, fresh ginger, ground coriander, cayenne pepper, salt, sugar, butter, onion, garlic, jasmine rice

Taken from www.food.com/recipe/indian-spiced-chicken-skillet-488374 (may not work)