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    Servings: Not specified

    Directions

    Using a rolling pin, pound the chicken between 2 sheets of wax paper until they are of uniform thickness. Heat the oil, garlic, and curry powder in a large skillet over medium-high heat until the oil shimmers and the garlic browns. (Don't burn the garlic.) Add the chicken breasts and cook until golden, 3 to 5 minutes on each side. Add the salt, pepper, apple juice, chicken broth, and raisins. cover, reduce heat to medium-low, and cook 3 minutes longer or until the chicken is fork-tender. Remove the chicken to a platter and keep warm. Increase heat to high and boil the sauce until thickened or syrupy, 3 to 5 minutes. Whisk in the heavy cream and pour the sauce over the chicken. Garnish with almonds.

    Ingredients
    • 4 boneless, skinless chicken breast halves
    • 1 tablespoon olive oil
    • 2 garlic cloves, peeled and cut in half lengthwise
    • 1 teaspoon curry powder
    • 1 teaspoon kosher salt
    • Freshly ground black pepper
    • 1/2 cup apple juice
    • 1/2 cup low-sodium chicken broth
    • 1/4 cup raisins
    • 2 tablespoons heavy cream
    • 2 tablespoons toasted sliced or slivered almonds

    Parsed from recipe text (no separate ingredient records).
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