This recipe is from the cookbook, Bon Appetit: The Flavors of 1997.
Sautéed Chicken Breasts with Curry Sauce
6 4-ounce skinless boneless chicken breast halves
6 tablespoons all-purpose flour
3 large egg whites
1 large egg
5.5 teaspoons curry powder
0.5 teaspoon salt
5 teaspoons vegetable oil
2 garlic cloves, minced
1.5 cups low-salt chicken broth
Place chicken breast halves between layers of plastic wrap and pound to 1/4 inch thickness. Place 5 tablespoons flour in a pie dish. Whisk egg whites, egg 4.5 teaspoons curry powder and salt in a shallow bowl to blend. Heat 2 teaspoons vegetable oil in a large non-stick skillet over medium-high heat. Coat 3 chicken breasts with flour, shaking off excess. Dip into egg mixture. Add to skillet and saute until cooked through, about 2 minutes per side. Transfer to platter. Repeat with 2 teaspoons oil and remaining chicken, Tent chicken with foil to keep warm while preparing sauce.
Heat remaining 1 teaspoon vegetable oil in same skillet over medium-high heat. Add garlic, remaining 1 tablespoon flour and remaining 1 teaspoon curry powder and stir 30 seconds. Gradually whisk in broth. Bring to boil, whisking constantly. Boil until thickened to sauce consistency, about 2 minutes. Season to taste with salt and pepper. Return chicken to skillet and turn to coat with sauce. Transfer chicken to platter. Drizzle with any remaining sauce.