Chicken Tenders With Carrots And Broccoli

• 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

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.

chicken tenders, broccoli, carrots, oil, curry powder, flour, milk, stalks spring onions, salt, chicken broth

Taken from www.food.com/recipe/chicken-tenders-with-carrots-and-broccoli-417083 (may not work)