Title: Curried Chicken
Categories: Poultry Lowcal
Yield: 6 Servings
| 3 | | Chicken breasts, halved |
| 1 1/2 | c | Sliced onion |
| 1 | | Apple, peeled, chopped |
| 1/8 | ts | Ground ginger |
| 1/2 | ts | Salt |
| 1 | c | Chicken broth |
| 3 | tb | All purpose flour |
| 1 | tb | Water |
| 1/4 | ts | Curry powder |
| 1/8 | ts | Ground tumeric |
| 1/8 | ts | Pepper |
| 1/3 | c | Raisins |
Preheat oven to 350F. Rinse chicken, pat dry; dredge in flour. Spray a
large non stick skillet with vegetable spray; heat over medium high.
Add chicken and cook just until brown; turn and brown other side. Put
chicken in a medium size shallow casserole. In skillet over low heat, cook
onion in 1 T water 5 minutes; add apple and cook 1 min. Spoon over chicken;
sprinkle with spices. Pour broth over all. Bake, covered, 55 min or until
tender. Add raisins and cook 5 minutes longer. Cal: 214; Fat 4 g.