Sautéed Chicken Breast with Apple Curry

Apple Curry Sauce
1 teaspoon unsalted butter
2 shallots, chopped 2 cloves garlic, chopped
2 teaspoons chopped fresh ginger
1 tart apple, preferably Granny Smith, peeled and diced
1/2 cup dry white wine
1/2 cup apple cider
1 tablespoon curry powder
1/2 cup heavy (double) cream

4 boneless chicken half breasts
salt
freshly ground black pepper, to taste
1 tablespoon olive oil
slices of red apple, for garnish
chopped green (spring) onions, for garnish

Preheat the oven to 350F.

In a large sauté pan over medium heat, melt the butter until very hot. Sauté the shallots, garlic, and ginger for about 2 minutes. Add the diced apple and toss to coat with the butter. Add the wine and cider and cook for 3 to 4 minutes, or until half the liquid has evaporated.

In a small sauté pan over high heat, dry-sauté the curry powder for 2 or 3 minutes, until it begins to give off its aroma. Add it and the cream to the apples and cook until the sauce thickens, about 5 minutes. Season to taste with salt and pepper. Set the sauce aside, keeping it warm.

Season the chicken with salt and pepper, In a large sauté pan over high temperature, heat the olive oil until smoking hot. Place the chicken breast halves skin side down in the pan and cook for 3 or 4 minutes, or until well browned. Turn the chicken over.

If your sauté pan is ovenproof, place it in the oven; otherwise, transfer the chicken to a roasting pan. Bake for about 5 minutes, or until the chicken reaches an internal temperature of 155F/80 C. Place the chicken breasts on a serving platter and pour the Apple Curry Sauce over all. Garnish with slices of red apple and a sprinkling of chopped green onions.

Serves 4