1 tsp unsalted butter
2 halved boneless breast of chicken with skin
1 tbsp olive oil
2 chopped shallot
2 clove garlic
2 chopped tsp fresh ginger
1 peeled and diced tart apple
1/2 cup dry white wine
1/2 cup apple cider
1 tbsp curry powder
1/2 cup heavy cream
Preheat the oven to 350ºF.
In a large sauté pan over medium heat, melt the butter until very hot. Sauté the shallots, garlic and ginger for about 2 minutes.
Add the diced apple and toss to coat with the butter. Add the wine and cider and cook for 3 to 4 minutes, or until half the liquid has evaporated.
In a small sauté pan over high heat, dry-sauté the curry powder for 2 or 3 minutes, until it begins to give off its aroma.
Add it and the cream to the apples and cook until the sauce thickens, about 5 minutes. Season to taste with salt and pepper. Set the sauce aside, keeping it warm.
Season the chicken with salt and pepper. In a large sauté pan over high temperature, heat the olive oil until smoking hot. Place the chicken breast halves skin side down in the pan and cook for 3 or 4 minutes, or until well browned.
Turn the chicken over. If your sauté pan is ovenproof, place it in the oven; otherwise, transfer the chicken to a roasting pan. Bake for about 5 minutes, or until the chicken reaches an internal temperature of 155ºF.
Place the chicken breasts on a serving platter and pour the apple curry sauce over all. Garnish with slices of red apple and a sprinkling of chopped green onions.