Curried Chicken and Broccoli

• 1 ½ pounds chicken tenders
• ¾ teaspoon kosher salt
• ½ teaspoon black pepper
• ¼ cup all-purpose flour
• 3 tablespoons vegetable oil
• 2 cups coarsely chopped onion
• 1 ½ teaspoons curry powder
• 1 (14 ounce) can chicken broth
• 1 (10 ounce) box frozen broccoli florets, thawed
• ½ cup sour cream

1. Put chicken in a bowl. Sprinkle chicken with ½ teaspoon salt and ¼ teaspoon black pepper, and then sprinkle with flour; toss to coat.
2. Heat half of the oil in a large nonstick skillet that is set over medium-high heat. Add half of the chicken; cook for about 4 minutes, until chicken is golden brown on both sides. Transfer cooked chicken to a plate. Repeat process with remaining oil and chicken.
3. Add onion, curry powder, and remaining salt and black pepper to skillet; stir ingredients together and cook for about 5 minutes, until onion softens.
4. Add broth to skillet, and bring to a boil. Reduce heat. Simmer sauce for about 3 to 4 minutes, until reduced by half.
5. Return chicken to skillet; cook for 2 minutes, turning chicken to coat.
6. Add broccoli; cook and stir for 1 to 2 minutes.
7. Using a slotted spoon, transfer chicken and broccoli to plates.
8. Remove skillet from heat. Stir in sour cream, and then spoon sauce atop of chicken and broccoli.