Braised Chicken with Papaya

This tropical chicken dish is one of the simplest to prepare. Pair it with basmati rice.

3 tablespoons all-purpose flour
1/8 teaspoon freshly ground pepper
1 pound boneless, skinless chicken breast halves,
    cut into 1-inch lengthwise strips
1 tablespoon olive oil
1 (10 1/2 ounce) can low-sodium chicken broth
1 large papaya, peeled, halved lengthwise, seeded
    and cut into 1/2-inch thick slices
Basmati Rice (follow package directions for 4 servings)
Garnish: freshly ground pepper and sprigs of fresh cilantro

Combine the flour and pepper in a shallow bowl. Flour the chicken by lightly pressing both sides of each chicken strip into the flour mixture.

Heat the olive oil in a large nonstick saut� pan over medium-high heat. Arrange the chicken strips in a single layer; cook for 2 minutes on each side, or until they are lightly browned but not cooked through.

Reduce the heat to medium and pour the chicken broth over the chicken. Place the papaya slices atop the chicken. Cover and cook for about 8 minutes or until the chicken is thoroughly done.

To serve, spread a mound of rice on each of 4 plates. Top with the chicken strips and papaya slices. Drizzle with the chicken broth, sprinkle with pepper, garnish and serve immediately.

4 servings