Cook Time: 30 minutes
Total Time: 30 minutes
Yield: Serves 4 to 6
Ingredients:
- 3 tablespoons butter
- 2 teaspoons curry powder
- 2 apples, peeled, cored, finely chopped
- 1/2 cup finely chopped onion
- 4 to 6 boneless chicken breast halves
- 2 tablespoons butter
- 2 tablespoons flour
- 1 cup chicken broth
- 1 cup milk or half-and-half
- 1/4 cup dried cranberries
- 2 tablespoons chutney (peach, mango, etc)
- more curry powder, salt, pepper, to taste
Preparation:
Melt 3 tablespoons butter in the skillet over medium-low heat; saute the curry powder, apple, and onion until tender. Remove to a bowl. Add 2 tablespoons butter to the skillet; add chicken, increase temperature to medium, and saute until browned on both sides. Remove chicken breast halves. Stir flour into butter mixture until smooth; stir in the chicken broth. Stir in milk or half-and-half until thickened. Add the apple mixture back to skillet; stir in cranberries and chutney. Add more milk if needed to thin the sauce. Taste and add more curry powder, salt, and pepper, as needed. Add the browned chicken pieces to the sauce; cover and simmer for 10 to 15 minutes. Serve with hot cooked rice.
Serves 4 to 6.
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