Curried Chicken With Apples(Light)

• 2 tsp. canola oil
• 1 1/2 lbs. skinless, boneless chicken breasts, cut into 2 inch pieces
• 1/2 tsp. salt
• 1/4 tsp. pepper
• 1 Granny Smith apple, unpeeled, cored and chopped
• 1 onion, chopped
• 1 tsp. grated fresh ginger
• 1 clove garlic, minced
• 1 tsp. curry powder
• 1/2 c. mango chutney
• 1/4 c. low-sodium chicken broth
• 1/4 c. fat free half-and-half
• 1 Tbsp. chopped parsley
• 2 Tbsp. slivered almond, toasted
• 3 c. cooked white rice

1. Heat oil in nonstick skillet.
2. Add chicken and salt and pepper.
3. Saute until browned - about 6 minutes.
4. Transfer to plate.
5. Add the apple, onion, ginger, and garlic to skillet.
6. Cook until apple and onion are tender - about 6 minutes.
7. Stir in curry powder; cook 1 minute.
8. Add chick, chutney, broth, half-and-half, and parsley; bring to a boil.
9. Simmer, uncovered, until flavors are blended and the sauce thicken slightly, about 3 minutes. Sprinkle with almonds.
10. Serve over rice.

canola oil, skinless, salt, pepper, apple, onion, ginger, clove garlic, curry powder, mango, chicken broth, parsley, slivered almond, white rice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=53255 (may not work)