Curried Chicken With Apples(Light) - cooking recipe

Ingredients

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

Preparation

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