Moroccan Chicken

• 1/2 cup dried currants or raisins
• 1/4 cup dry Sherry
• Butter
• 3 tablespoons butter
• 2 tablespoons finely chopped onion
• 3 tablespoons all purpose flour
• 1 1/2 teaspoons curry powder
• 1 cup milk
• 1 medium apple, peeled, diced
• 6 boneless chicken breast halves, skinned, patted dry
• 1/4 cup slivered almonds, toasted

1. Place currants in small bowl.
2. Add Sherry and let soak 2 hours.
3. Preheat oven to 350F.
4. Lightly butter 8-inch square baking pan.
5. Melt 3 tablespoons butter in heavy medium skillet over low heat.
6. Add onion and cook until translucent, stirring occasionally, about 4 minutes.
7. Add flour and curry powder and stir 3 minutes.
8. Gradually whisk in milk.
9. Bring to boil, stirring constantly.
10. Mix in currants with Sherry and apple.
11. Season to taste with salt.
12. Arrange chicken in prepared pan in single layer.
13. Cover with sauce.
14. Top with almonds.
15. Bake until chicken is cooked through, about 30 minutes.

raisins, sherry, butter, butter, onion, flour, curry powder, milk, apple, chicken breast halves, slivered almonds

Taken from www.epicurious.com/recipes/food/views/moroccan-chicken-1616 (may not work)