| 1. |
Mix onion, ginger, crushed red pepper, curry powder, turmeric and Italian dressing in 8 x 8 x 2" glass baking dish. |
| 2. |
Add chicken; turn to coat with marinade. Cover and refrigerate at least 2 hours and up to 1 day. |
| 3. |
Remove chicken from marinade and reserve marinade. Pat chicken dry and sprinkle with salt and pepper. |
| 4. |
Heat olive oil in heavy large skillet over medium-high heat. Add chicken to skillet and sauté until brown, about 3 minutes per side. |
| 5. |
Add reserved marinade and chicken broth and bring to boil. Reduce heat to medium-low and simmer uncovered until chicken is cooked through, turning occasionally, about 6 minutes. |
| 6. |
Serve with rice. |
