Moroccan Chicken

Moroccan Chicken

This is an easy dish for a week-night supper, but is definitely special enough for company.  Served over noodles or rice, the exotic chicken entrée is a filling dish with lots of flavor and textures.

3 tablespoons olive oil

2 tablespoons finely chopped onion

3 tablespoons flour

1 ½ teaspoons curry powder

1 cup milk

1/2 cup raisins

1/4 cup dry Sherry

1 apple, diced

6 boneless chicken breasts, skinned

1/4 cup slivered almonds

In a skillet, warm the olive oil over low heat and add the onion and cook for about 3 minutes, until tender.  Add the flour and curry powder and stir and cook for 2 minutes.  Gradually whisk in the milk and bring to a boil, stirring constantly. Mix in the raisins and sherry and apples.  Season with salt.  Mist an 8 inch square baking dish with cooking spray and arrange the chicken breasts to not overlap.  Cover the chicken with the sauce and top with the almonds.  Bake at 350 for 30 minutes, or until the chicken is cooked through.  Serves 6