Ingredients

• 2 tablespoons vegetable oil
• 4 (6-ounce) boneless, skinless chicken breast halves
• 2 1/2 tablespoons Madras curry powder
• Kosher salt
• 1 small Spanish onion, chopped
• 1 Granny Smith apple, cored and chopped
• 5 tablespoons golden raisins
• 1 cup low-sodium chicken broth
• 1/4 cup heavy cream
• Honey, optional
• 1/4 cup toasted slivered almonds

Instructions

1. Preheat the oven to 400 degrees F. Heat the oil in a medium skillet over medium heat. Rub the chicken breast halves with the curry powder and 1 teaspoon salt. Add the chicken to the hot pan, smooth-side down, and cook 7 to 8 minutes.
2. Transfer the chicken to a plate. Add the onions to the skillet and cook, stirring occasionally, until softened, about 3 minutes. Stir in the apples, raisins, and chicken broth and bring to a simmer.
3. Return the chicken to the skillet, cooked-side up. Transfer to the oven and bake until the chicken is just cooked through, about 10 minutes.
4. Transfer the chicken to a cutting board. Set the skillet over medium-high heat, add the cream, and simmer until slightly thickened, about 3 minutes. Taste, season with salt, and stir in a bit of honey, if you like the sauce sweeter. Slice the chicken at an angle and serve topped with some sauce and the almonds.
5. Per serving: Calories 469
6. Total Fat 22 grams
7. Saturated Fat: 5.5 grams
8. Protein: 41 grams
9. Total Carbohydrates: 28 grams
10. Sugar: 18 grams
11. Fiber: 4 grams
12. Cholesterol 129 milligrams
13. Sodium 345 milligrams