4 boneless chicken breasts, cooked and cubed
1 tbsp. oil
1 onion, sliced
1 tsp. minced garlic
1 (6 oz.) jar sun-dried tomatoes in oil
4 oz. sliced mushrooms
4 oz. sliced black olives
8 oz. chicken stock
5 oz. apple juice
2 to 3 tsp. curried fruit chutney
fresh rosemary

Soften onion in oil. Stir in garlic, mushrooms, roughly chopped tomatoes, olives, stock, juice, chutney, rosemary and bring to a boil. Simmer a few minutes. Add chicken and simmer again until chicken is thoroughly heated. Add more stock, if necessary. Serve with pasta, rice or couscous.