Curried Chicken With Apples And Mango Chutney - cooking recipe

Ingredients

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

Preparation

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