Curried Chicken With Apples And Mango Chutney

• 2 teaspoons canola oil
• 1 1/2 lbs boneless skinless chicken breasts, cut into 2-inch pieces
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 granny smith apple, unpeeled, cored, and chopped
• 1 onion, chopped
• 1 teaspoon grated peeled fresh ginger
• 2 garlic cloves, minced
• 1 tablespoon curry powder
• 1/2 cup mango chutney
• 1/4 cup currants
• 1/4 cup fat-free chicken broth
• 1/4 cup fat-free half-and-half
• 1 tablespoon chopped parsley
• 2 tablespoons slivered almonds, toasted
• 3 cups cooked white rice

1. In a large nonstick skillet, heat the oil; add in the chicken and sprinkle with salt and pepper.
2. Stir/saute for about 6 minutes or until browned; transfer to a plate.
3. Add in the apple, onion, ginger, and garlic to the skillet.
4. Cook for about 6 minutes or until the apple and onion are tender.
5. Stir in the curry powder; cook 1 minute.
6. Add in the chicken, chutney, currants, broth, half-and-half, and parsley; bring to a boil.
7. Simmer, uncovered, for about 3 minutes or until the flavors are blended and the sauce thickens slightly.
8. Sprinkle with almonds.
9. Serve over rice.

canola oil, chicken breasts, salt, pepper, granny smith apple, onion, fresh ginger, garlic, curry powder, mango, currants, chicken broth, parsley, slivered almonds, white rice

Taken from www.food.com/recipe/curried-chicken-with-apples-and-mango-chutney-142901 (may not work)