- 4 chicken breasts – pounded to about 1/2 inch
- 1 cup whole wheat flour
- 1 tbs chili powder
- 1 tbs curry powder
- sprinkle of cayenne
- salt and pepper
- evoo
- 1/2 cup white wine
- 1 cup water
I mixed together the flour and spices, then coated the chicken in the mixture. When the pan/evoo were screamin’ hot – I added the chicken (I had to do it in 2 batches because I don’t have a pan big enough for all of it) and browned it on both sides (about 2 min. per side). Then, I removed the chicken to a plate, took the pan off the heat and added the wine and water (caution: there will be a lot of smoke and sizzle!). Next, I returned the pan to the high/medium heat and put the chicken back in. I cooked until the sauce was thickened and the chicken cooked through.
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