Directions:
- 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.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 216.01 Kcal (904 kJ) | ||
| Calories from fat | 142.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 15.83g | 24% | |
|---|---|---|---|
| Cholesterol | 27mg | 9% | |
| Sodium | 697.33mg | 29% | |
| Potassium | 293.14mg | 6% | |
| Total Carbs | 12.87g | 4% | |
| Sugars | 8.07g | 32% | |
| Dietary Fiber | 1.42g | 6% | |
| Protein | 9.31g | 19% | |
| Vitamin C | 0.5mg | 1% | |
| Iron | 0.5mg | 3% | |
| Calcium | 36.6mg | 4% | |
| Amount Per 100 g | |||
| Calories | 150.66 Kcal (631 kJ) | ||
| Calories from fat | 99.36 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.04g | 24% | |
|---|---|---|---|
| Cholesterol | 18.83mg | 9% | |
| Sodium | 486.36mg | 29% | |
| Potassium | 204.45mg | 6% | |
| Total Carbs | 8.98g | 4% | |
| Sugars | 5.63g | 32% | |
| Dietary Fiber | 0.99g | 6% | |
| Protein | 6.49g | 19% | |
| Vitamin C | 0.3mg | 1% | |
| Iron | 0.4mg | 3% | |
| Calcium | 25.6mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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