Ingredients:
4 boneless skinless chicken breasts
2 teaspoons curry powder
salt & freshly ground black pepper
3 tablespoons butter
2 apples, peeled and sliced ( Spy’s recommended)
1/2 teaspoon sugar
1/2 cup dry white wine
1/2 cup plain yogurt or 1/2 cup whipping cream
2 tablespoons chopped mint
Directions:
Trim breasts of fat.
Season chicken with 1 tsp curry powder, salt and pepper.
Heat 2 tbsp butter in a skillet on medium heat.
Add sugar and apples.
Saute until apples soften- about 8 minutes.
Remove apples and add remaining 1 tbsp butter to pan.
Add chicken breasts and remaining curry powder.
Saute for 5 minutes on each side, or until golden.
Pour in wine and bring to boil.
Reduce liquid until only about 2 tbsps remain.
Reduce heat.
Add yogurt OR whipping cream.
Simmer for 2 minutes.
DO NOT LET THE YOGURT BOIL!
When sauce is thickened and chicken juices run clear, stir in the apples.
Sprinkle with chopped mint.
Serves 4.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.