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Curry Chicken Breasts with Chickpeas and Spinach (From NYT)
Ingredients
  • ¼ cup all-purpose flour
  • 4 (6-ounce) boneless, skinless chicken breasts, pounded ½-inch thick
  • Kosher salt and black pepper
  • ¼ cup canola oil
  • 2 tablespoons Madras curry powder
  • 1 (15-ounce) can chickpeas, rinsed
  • 2 tablespoons unsalted butter
  • 1 tablespoon fresh lime juice, plus wedges for serving
  • 4 ounces baby spinach (about 4 packed cups)
  • Chopped fresh cilantro (optional)
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