Loading...Ingredients
Units Scale
- 1 Tablespoon olive oil
- 1 medium onion, sliced thin
- Salt and freshly ground pepper
- 2 teaspoons yellow curry powder
- 4 skinless, boneless, chicken breast halves (1 to 1 1/2 pounds)
- 1 cup sour cream
Instructions
- Heat the oil in a large skillet over medium-high heat.
- When hot, add the onions, sprinkle with salt and pepper, and cook, stirring occasionally, until onions are translucent, about 5 minutes.
- Turn the heat down to medium, sprinkle the onions with half of the curry powder, and continue to cook for an additional minute.
- Meanwhile, season the chicken with salt and pepper to taste and season it with the remaining curry powder.
- Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 3 minutes on each side. Transfer the chicken to a plate.
- Heat the oil in a large skillet over medium-high heat.
- When hot, add the onions, sprinkle with salt and pepper, and cook, stirring occasionally, until onions are translucent, about 5 minutes.
- Turn the heat down to medium, sprinkle the onions with half of the curry powder, and continue to cook for another minute.
- Meanwhile, season the chicken with salt and pepper to taste and season it with the remaining curry powder.
- Move the onion to one side of the skillet and add the chicken in one layer. Cook for about 3 minutes on each side. Transfer the chicken to a plate.