Chicken Breasts with Curried Apples
I just bought some curry today.
4 skinless, boneless chicken breast halves
1 tsp. canola oil
1/4 cup finely chopped onion
1 3/4 cups diced Granny Smith apple
1 1/4 tsp. curry powder
1/4 cup raisins
1/2 tsp. minced garlic
1 10 1/2 ounce can low-sodium chicken broth, divided
3/4 cup apple juice
1 tsp. cornstarch
1 tsp. water
Spray a non-stick skillet with cooking spray and heat over medium-high temperature. Add chicken and sauté 5 minutes on each side or until done. Remove chicken from skillet and set aside. Heat oil in the same skillet over medium-high heat. Add onion and sauté 5 minutes or until tender. Add apple and curry powder and sauté 3 minutes or until apple is tender. Stir in raisins, garlic, and cup broth and cook 4 minutes or until liquid almost evaporates. Spoon apple mixture into a small bowl and set aside. Add remaining broth and apple juice to skillet. Bring to a boil and cook 5 minutes or until reduced to about 1 cup. Combine cornstarch and water, stir well and whisk into broth mixture in skillet. Bring to a boil, then cook 1 minute, stirring constantly. Return chicken and apples to skillet then cover and simmer 2 minutes or until heated. Serve chicken topped with sauce and apples.
Calories 256, Fat 4 g, Carbs 20 g, Sodium 62 mg, Fiber 2.5 g.