-
1
Preheat the oven to 350 degrees.
-
2
In a large saute pan over medium heat, melt the butter until very hot. Saute the
-
3
shallots, garlic, and ginger for about 2 minutes. Add the diced apple and toss to
-
4
coat with the butter. Add the wine and cider and cook for 3 to 4 minutes, or until
-
5
half the liquid has evaporated.
-
6
In a small saute pan over high heat, dry-saute the curry powder for 2 or 3
-
7
minutes, until it begins to give off its aroma. Add it and the cream to the apples
-
8
and cook until the sauce thickens, about 5 minutes. Season to taste with salt and
-
9
pepper. Set the sauce aside, keeping it warm.
-
10
Season the chicken with salt and pepper, In a large saute pan over high
-
11
temperature, heat the olive oil until smoking hot. Place the chicken breast halves
-
12
skin side down in the pan and cook for 3 or 4 minutes, or until well browned.
-
13
Turn the chicken over. If your saute pan is ovenproof, place it in the oven;
-
14
otherwise, transfer the chicken to a roasting pan. Bake for about 5 minutes, or
-
15
until the chicken reaches an internal temperature of 165 degrees.
-
16
Place the chicken breasts on a serving platter and pour the Apple Curry Sauce
-
17
over all. Garnish with slices of red apple and a sprinkling of chopped green
-
18
onions.
