One-Pan Chicken Rice Curry

• 2 tablespoons butter, divided
• 1 medium onion, halved and thinly sliced
• 2 tablespoons all-purpose flour
• 3 teaspoons curry powder
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 pound boneless skinless chicken breasts, cut into 1-inch pieces
• 1 can (14-1/2 ounces) reduced-sodium chicken broth
• 1 cup uncooked instant rice
• Chopped fresh cilantro leaves, optional

1. In a
2. , heat 1 tablespoon butter over medium-high heat; saute onion until tender and lightly browned, 3-5 minutes. Remove from pan.
3. In a bowl, mix flour and seasonings; toss with chicken. In same skillet, heat remaining butter over medium-high heat. Add chicken; cook just until no longer pink, 4-6 minutes, turning occasionally.
4. Stir in broth and onion; bring to a boil. Stir in rice. Remove from heat; let stand, covered, 5 minutes (mixture will be saucy). If desired, sprinkle with cilantro.

butter, onion, flour, curry powder, salt, pepper, chicken breasts, chicken broth, rice, fresh cilantro

Taken from www.tasteofhome.com/recipes/one-pan-chicken-rice-curry/ (may not work)