Curried Chicken Skillet Supper

• 6 chicken breasts (about 2 1/2 lb.)
• vegetable cooking spray
• 1 medium onion, chopped
• 1 clove garlic, minced
• 1/4 c. raisins
• 2 tsp. orange rind
• 1/8 tsp. crushed red pepper
• 1 Tbsp. cornstarch
• 1/8 tsp. pepper
• 1 medium apple, peeled and chopped
• 1/2 c. chopped celery
• 1 c. water
• 2 tsp. curry powder
• 1 tsp. chicken bouillon granules
• 1/4 c. unsweetened orange juice

1. Trim excess fat from chicken and sprinkle with pepper.
2. Coat an electric skillet with cooking spray.
3. Allow to heat to medium for 2 minutes. Add chicken to skillet.
4. Cook 4 minutes on each side or until browned.
5. Remove chicken.
6. Drain on paper towels. Set aside.
7. Wipe skillet with paper towel and spray again. Add apple, onion, celery and garlic to skillet.
8. Cook at medium heat, stirring constantly, until vegetables are tender. Stir in water, raisins, curry powder, orange rind and red pepper. Return chicken to skillet. Bring to a boil. Cover, reduce heat and simmer 40 minutes or until chicken is tender, basting chicken occasionally. Remove chicken to a serving platter and keep warm. Combine orange juice and cornstarch, stirring until blended.
9. Stir into skillet. Bring to a boil and cook 1 minute or until thick.
10. Pour sauce over chicken and serve.

chicken breasts, vegetable cooking spray, onion, clove garlic, raisins, orange rind, red pepper, cornstarch, pepper, apple, celery, water, curry powder, chicken bouillon granules, orange juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=621893 (may not work)