Curried Chicken & Rice Skillet

• 1/4 cup Land O Lakes Butter
• 1 pound boneless skinless chicken breasts, each cut into 4 diagonal pieces
• 1 small (1/2 cup) onion, chopped
• 1 small (1/2 cup) red bell pepper, coarsely chopped
• 1 teaspoon finely chopped fresh garlic
• 3/4 cup uncooked long grain rice
• 1/2 cup dried mixed fruit bits
• 1 tablespoon curry powder
• 1/2 teaspoon salt
• 1 (14-ounce) can chicken broth
• 1/4 cup cashews, coarsely chopped

1. Melt butter in 10-inch skillet until sizzling; add chicken pieces.
2. Cook over medium heat, turning occasionally, 4-5 minutes or until browned.
3. Remove chicken from skillet.
4. Place onion, bell pepper and garlic into same skillet; cook, stirring occasionally, 2-4 minutes or until crisply tender.
5. Add all remaining ingredients except cashews; stir.
6. Place chicken breasts over rice mixture.
7. Increase heat to high; cook 2-3 minutes or until mixture comes to a boil.
8. Cover; reduce heat to low.
9. Cook 15-20 minutes or until chicken reaches at least 165F and juices run clear when pierced with a fork.
10. Sprinkle with cashews.

butter, chicken breasts, onion, red bell pepper, fresh garlic, long grain rice, fruit bits, curry powder, salt, chicken broth, cashews

Taken from www.landolakes.com/recipe/3218/curried-chicken-rice-skillet (may not work)