Chicken In Spinach-Curry Sauce

• 2 tablespoons all-purpose flour
• 3/4 teaspoon salt, divided use
• 1/2 teaspoon fresh ground black pepper
• 4 (4 ounce) boneless skinless chicken breasts
• 2 teaspoons vegetable oil
• 2 teaspoons curry powder (mild or hot)
• 1/2 teaspoon ground cumin
• 1 clove garlic, minced
• 2 cups frozen chopped spinach, thawed,well-drained
• 1 cup low sodium chicken broth
• 1/4 cup low-fat buttermilk (1.5%)

1. In gallon-size sealable plastic bag, combine flour, 1/4 teaspoon of the salt and all the pepper; add 1 chicken breast.
2. Seal bag; shake to coat thoroughly.
3. Repeat with remaining chicken breasts.
4. In large nonstick skillet, heat oil; add chicken.
5. Cook over medium-high heat, turning once, 2 to 3 minutes on each side, until lightly browned.
6. Transfer chicken to clean plate; set aside.
7. In same skillet, combine curry powder, cumin and garlic; cook over medium heat, stirring constantly, 1 minute, until fragrant.
8. Stir in spinach and broth; bring liquid to a boil.
9. Reduce heat to low; simmer, stirring occasionally, 10 minutes, until flavours are blended.
10. Cool slightly.
11. Transfer spinach mixture to food processor; puree until smooth.
12. Return mixture to skillet; stir in buttermilk and remaining 1/4 teaspoon salt.
13. Return chicken to skillet; cook over low heat about 15 minutes until chicken is cooked through and mixture is heated.

flour, salt, fresh ground black pepper, chicken breasts, vegetable oil, curry powder, ground cumin, clove garlic, chicken broth, lowfat buttermilk

Taken from www.food.com/recipe/chicken-in-spinach-curry-sauce-40087 (may not work)