4 boneless chicken breasts
4 servings white rice
1 medium onion
1 apple
1/2 tsp. salt
4 tbsp. butter
1 tbsp. curry powder
1/3 c. raisins
1 c. chicken broth

Prepare rice according to package. While rice is cooking, chop onion and core and chop apple. Sprinkle chicken with salt. In a large skillet, cook chicken in 2 tablespoons of butter for 6 minutes or until golden brown. Transfer to plate. Add the remaining butter to skillet; cook onion for 5 minutes. Stir in curry powder. Cook 1 minute. Return chicken to skillet. Add apple, raisins and broth; bring to a boil, cover and reduce heat to low. Cook 10 to 12 minutes until done (until internal juices run clear or temperature reaches 170°F). Serve over rice. Sprinkle with desired garnish.