1/2 cup canned low-sodium chicken broth, undiluted
1/4 cup skim milk
1 tablespoon all-purpose flour
1 teaspoon curry powder
1 cup chopped cooked chicken breast (skinned before cooking and cooked without salt)
2 teaspoons dry sherry
1 tablespoon lemon juice
1/4 teaspoon salt
1 1/2 cups cooked long-grain rice (cooked without salt or fat)
1/4 cup peeled, chopped banana
1 tablespoon chutney
1 tablespoon chopped unsalted dry-roasted peanuts
2 tablespoons chopped green onions
How to Make It
Coat a medium nonstick skillet with cooking spray; add margarine. Place over medium-high heat until margarine melts. Add onion; saute until tender.
Combine chicken broth, milk, flour, and curry powder, stirring until smooth. Add to onion mixture. Cook over medium heat, stirring constantly, until mixture is thickened. Stir in chicken and next 3 ingredients. Cook over medium heat 6 to 7 minutes or until thoroughly heated, stirring occasionally.
Spoon chicken mixture over rice. Top evenly with banana, chutney, peanuts, and green onions.