Curried Chicken Breasts and Apples With Cider-Apple Sauce

Fall apples and apple cider are a great way to add interest to cool weather meals, as well as wonderful sampled "as is." The following fragrant chicken dish makes a tempting family entree, but is also dressy enough to serve to company. The apples and apple cider add a fruity taste, which helps round out the flavor of the curry.

This photo show some ripe, ready-to-be-picked apples at Bud Johnson's Seneca Orchards in upstate New York. I visited him several years ago while researching The All-American Dessert Book. As I mention in the book, apples aren't native to America, but they have been a favorite fruit since the first colonists planted seeds and cuttings after they arrived. So many early settlers depended on apple pies to sustain them, they came up with the expression "as American as apple pie."

Tip: I like Golden Delicious in this recipe because the slices hold their shape especially well.

3 tablespoons, plus ½ cup sweet apple cider or apple juice, divided
2 tablespoons corn oil or canola oil, divided
1 tablespoon mild curry powder
1 teaspoon minced fresh gingerroot
½ teaspoon dried thyme leaves
1/4 teaspoon salt, or to taste
4 5- to 5 ½-ounce boneless, skinless chicken breast halves
½ cup chopped onions
1/3 cup chicken broth, approximately
2 Golden Delicious apples, peeled, cored and cut into eighths
3 tablespoons light or heavy cream
Chopped cilantro leaves for garnish, optional

In a medium-sized bowl, stir together 3 tablespoons apple cider, 1 tablespoon oil, curry powder, gingerroot, thyme, and salt until well blended. Add chicken pieces, tossing until coated. Marinate for at least 15 minutes and preferably 30 minutes.

Combine onions and remaining 1 tablespoon oil in a 12-inch nonstick skillet over medium-high heat. Cook, stirring, until onions are softened and just beginning to brown, about 3 minutes. Add chicken pieces; reserve unabsorbed marinade. Cook, occasionally turning chicken pieces until lightly browned on all sides, about 5 minutes longer. Stir in reserved marinade and remaining ½ cup cider; bring to a simmer. Adjust heat so chicken simmers gently, and cook 5 minutes.

Add apples; continue simmering, stirring occasionally, until chicken is just cooked through, about 10 to 12 minutes longer. If liquid begins to evaporate from the pan, add a little chicken broth.

Remove chicken and apple slices to serving platter or plates. Add cream and 2 tablespoons chicken broth to pan, raise heat to high, and reduce sauce just slightly. Taste and add more salt, if desired. Spoon sauce over chicken. Garnish with a sprinkling of cilantro, if desired, and serve.

Makes 4 servings.