Sauteed Chicken Breast with Apple Curry Sauce

Ingredients:

1 tsp unsalted butter		1 peeled and diced tart apple
2 halved boneless breast of chicken with skin		1/2 cup dry white wine
1 tbsp olive oil		1/2 cup apple cider
2 chopped shallot		1 tbsp curry powder
2 clove garlic		1/2 cup heavy cream
2 tsp fresh ginger (chopped)

Directions:

1. Preheat the oven to 350 F

2. In a large saute pan over medium heat, melt the butter until very hot.

3. Saute the shallots, garlic, and ginger for about 2 minute.

4. Add the wine and cider and cook for 3 to 4 minutes, or until half the liquid has evaporated.

5. In a small saute pan over high heat, dry-saute the curry powder for 2 or 3 minutes, until it begins to give off its aroma.

6. Add it and the cream to the apples and cook until the sauce thickens, about 5 minutes.

7. Season to taste with salt and pepper.

8. In a large saute pan over high temperature, heat the olive oil until smoking hot.

9. Place the chicken breast halves skin side down in the pan 
and cook for 3 or 4 minutes, or until well browned.

10. Turn the chicken over.

11. If your saute pan is ovenproof, place it in the oven; otherwise, transfer the chicken to a roasting pan,

12. Bake for about 5 minutes, or until the chicken reaches an internal temperature of 155 degrees.

13. Place the chicken breasts on a serving platter and pour the Apple Curry Sauce over chicken.

14. Garnish with slices of red apple and a sprinkling of chopped green onions.