1 lb. boneless, skinless chicken breast
3 tsp. olive oil
1 med. onion, chopped
1 med. apple, cored and chopped
2 tbsp. flour
1 to 2 tsp. curry powder (adjust to taste)
2 c. defatted chicken broth
4 tbsp. raisins
Juice from 1/2 lemon

Cut the chicken into 1 1/2 inch cubes and saute in 1 teaspoon olive oil over medium heat in a 12 inch skillet. Add several tablespoons chicken broth if needed to prevent sticking. When chicken is cooked (about 5 minutes), remove from skillet and set aside. Add remaining 2 teaspoons oil to pan and salute onion and apple over medium heat until soft and translucent. Add flour and stir for 2 to 3 minutes to cook the flour. Do not scorch. Add the curry powder and stir for another 2 to 3 minutes.

Remove mixture from the heat and slowly stir in 1/2 to 1 cup hot chicken broth. Whisk to blend completely. Remove mixture to low heat and add broth as needed to make a gravy consistency. Add raisins, sugar, chicken, and lemon juice. Simmer for 10 minutes. Serve over rice. Serves 4.