Recipe information
Yield
Serves 4 to 6
Ingredients
1/2 cup dried currants or raisins
1/4 cup dry Sherry
Butter
3 tablespoons butter
2 tablespoons finely chopped onion
3 tablespoons all purpose flour
1 1/2 teaspoons curry powder
1 cup milk
1 medium apple, peeled, diced
6 boneless chicken breast halves, skinned, patted dry
1/4 cup slivered almonds, toasted
Preparation
Step 1
Place currants in small bowl. Add Sherry and let soak 2 hours.
Step 2
Preheat oven to 350°F. Lightly butter 8-inch square baking pan. Melt 3 tablespoons butter in heavy medium skillet over low heat. Add onion and cook until translucent, stirring occasionally, about 4 minutes. Add flour and curry powder and stir 3 minutes. Gradually whisk in milk. Bring to boil, stirring constantly. Mix in currants with Sherry and apple. Season to taste with salt.
Step 3
Arrange chicken in prepared pan in single layer. Cover with sauce. Top with almonds. Bake until chicken is cooked through, about 30 minutes.
