1/2 c. dried currants or raisins
1/4 c. dry sherry
3 tbsp. butter
2 tbsp. chopped onion
1 1/2 tsp. curry powder
3 tbsp. flour
1 c. milk
1 med. apple (peeled and diced)
6 boneless chicken breasts (patted dry)
1/4 c. toasted slivered almonds

Place currants in a bowl. Add sherry and cook for 2 hours. Preheat oven to 350 degrees. Lightly butter 8 inch square pan. Melt 3 tablespoons butter over low heat in skillet. Add onion and cook until translucent, stir occasionally (about 4 minutes). Add flour and curry, stir 3 minutes.

Gradually whisk in milk. Bring to a boil, stirring constantly. Mix in sherry and currants and apple. Add salt. Arrange chicken in 8 inch pan. Cover with sauce. Top with almonds. Bake about 30 minutes until chicken is done.