Curried Apple Chicken

I'm a fan of boneless, skinless chicken breasts. Sure they don't have as much flavor as the bone-in, skin-on variety, but you know what? They're convenient, they cook quickly, and they're healthy. I'm sold.

I think it's safe to say, though, that this poultry staple could benefit from a little somethin'-somethin'. You can't just slap a bland, broiled breast on your table and call it dinner. Well, technically you could, but no one would like it. Give your chicken some razzle dazzle with a simple pan sauce. When your chicken is finished cooking, set it aside to rest for a few minutes, tucked in nicely under a piece of foil. Then stir a few ingredients into the same pan to make your sauce. Voila! Your boring chicken is now the star of the show.

Curried Apple Chicken
Adapted from Melissa D'Arabian
Serves: 4

4 boneless skinless chicken breasts, pounded to even thickness
Salt and pepper
2 tablespoons olive oil, divided
1 large apple, peeled and thinly sliced
1 small onion, peeled and diced
1 teaspoon curry powder
1/2 cup mango chutney
1/2 cup water

Season chicken with salt and pepper. In a large skillet, heat 1 tablespoon oil over medium high. Add chicken and cook about 14 minutes, flipping halfway through, until chicken is cooked through. Remove chicken to a plate; cover and keep warm.

Add remaining tablespoon oil to the skillet. Add apple and onion and cook over medium heat until softened, about 5 minutes, stirring occasionally.

Add curry powder and stir until fragrant, about 30 seconds. Stir in chutney and water, making sure you scrape up the browned bits from the bottom of the pan. Allow sauce to cook until it begins to thicken, about 3 minutes. Stir any accumulated chicken juices into the sauce. Serve chicken with sauce.