Chicken with Indian Spices
(AKA: Whitney’s Yellow Chicken)

3 Tbs butter
4-6 chicken breasts, cut into strips
1 1/2teaspoons cumin
1 1/2teaspoons turmeric
1/4teaspoons dried hot pepper flakes (opt)
4 cloves garlic, minced
1/2to 1 can chicken stock
½ cup sour cream
1 tablespoon chopped fresh cilantro or flat leaf parsley for garnish

Heat butter in heavy pan. Add chicken Strips and sauté stirring, about two or three minutes until browned. Add spices, garlic and continue to sauté. Add chicken stock and bring to a boil. Lower the heat to medium-low and simmer, stirring occasionally for about 10 minutes. Slowly add the sour cream and simmer the mixture (do not boil) for another 3 minutes or until heated through. Transfer the chicken to a serving plate and garnish with cilantro.