Name: Skillet Curried Chicken
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 2 tablespoons vegetable oil; 4 (6-ounce) boneless, skinless chicken breast halves; 2 1/2 tablespoons Madras curry powder; Kosher salt; 1 small Spanish onion, chopped; 1 Granny Smith apple, cored and chopped; 5 tablespoons golden raisins; 1 cup low-sodium chicken broth; 1/4 cup heavy cream; Honey, optional; 1/4 cup toasted slivered almonds

Directions

1. Preheat the oven to 400 degrees F. Heat the oil in a medium skillet over medium heat. Rub the chicken breast halves with the curry powder and 1 teaspoon salt. Add the chicken to the hot pan, smooth-side down, and cook 7 to 8 minutes.
2. Transfer the chicken to a plate. Add the onions to the skillet and cook, stirring occasionally, until softened, about 3 minutes. Stir in the apples, raisins, and chicken broth and bring to a simmer.
3. Return the chicken to the skillet, cooked-side up. Transfer to the oven and bake until the chicken is just cooked through, about 10 minutes.
4. Transfer the chicken to a cutting board. Set the skillet over medium-high heat, add the cream, and simmer until slightly thickened, about 3 minutes. Taste, season with salt, and stir in a bit of honey, if you like the sauce sweeter. Slice the chicken at an angle and serve topped with some sauce and the almonds.
Per serving: Calories 469
Total Fat 22 grams
Saturated Fat: 5.5 grams
Protein: 41 grams
Total Carbohydrates: 28 grams
Sugar: 18 grams
Fiber: 4 grams
Cholesterol 129 milligrams
Sodium 345 milligrams

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