Creamy Curried Chicken

This receipe is from a Weight Watchers book and it is easy, quick and delicious! I omitted the cilantro since it is not my favorite thing but, you can add it if you would like.

1/4 c. all-purpose flour
1 tablespoon curry powder
3/4 tsp. salt
1/2 tsp. ground red pepper
1 tablespoon vegetable oil
1 pound skinless, boneless chicken breasts, cut into 1-inch pieces
1 c. chopped onion
2 c. fat-free milk
1 c. frozen sliced carrots
1 c. frozen green peas
1/2 c. chopped fresh cilantro
1 tablespoon fresh lime juice
1 tsp. grated lime rind
2 c. hot cooked long-grain rice

Lightly spoon flour into a dry measuring cup. Combine flour and next 3 ingredients.

Heat oil in a large nonstick skillet over medium-high heat. Add chicken and onion; saute 5 minutes or until chicken is beginning to brown.

Sprinkle flour mixture over chicken, stirring until chicken is thoroughly coated. Gradually add milk, stirring until smooth; add carrot. Bring to a boil; cover, reduce heat, and simmer 25 minutes, stirring occasionally.

Stir in peas. Bring to a boil; cover, reduce heat, and simmer 5 minutes. Remove from heat; stir in cilantro, lime juice, and lime rind. serve immediately over rice.

Yield: 4 servings (1 cup chicken and 1/2 cup rice)