Ingredients: 2 to 1 teaspoon curry powder 1 golden delicious apple, cored and chopped 1 onion, finely chopped 1 tablespoon lemon juice 4 ounces mushrooms, sliced 1 teaspoon chicken bouillon granules 2 cups apple juice, or apple cider 1 1/2 pounds skinless boneless chicken breasts 1 tablespoon flour 2 tablespoons sliced green onions low-fat sour cream, or yogurt (optional)

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Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color. Add apple, onion, lemon juice, mushrooms, bullion and 1 1/2 cups apple juice. Increase heat to high and bring to a boil. Rinse chicken and pat dry. Add to pan.

Reduce heat, cover and simmer until meat is no longer pink (about 30 minutes). Transfer chicken to a platter and keep warm. In small bowl, blend flour and remaining 1/2 cup apple juice. Gradually add to sauce in pan, stirring constantly and cook until sauce is thickened. Pour over chicken. Garnish with green onions and sour cream or yogurt. Serve over rice.