WW Curried Chicken with Apple and Mango

 pg 21 2 points, 4 servings
2 t canola oil
1 lb skinless, boneless chicken breast, cut into 2 “ pieces
½ t salt
¼ t black pepper
1 small Granny Smith Apple, unpeeled, cored and sliced
1 sm. Onion, chopped
1 ½ t grated peeled fresh ginger
1 garlic clove, minced
2 t curry powder
3 T currants
¼ c chicken broth
¼ c fat-free half and half
½ c mango chutney
2 T slivered almonds, toasted
1 T chopped fresh cilantro or basil

1. Heat oil in large nonstick skillet over medium heat. Sprinkle chicken with s&p; add to skillet and cook, turning occasionally, until cooked through, about 6 minutes. Transfer to plate.
2. Add apple, onion, ginger, and garlic to skillet. Cook  until apple and onion are tender, about 6 minutes. Stir in curry powder, cook 1 min. Add chicken, currants, broth, and half and half; bring to a boil. Simmer, uncovered, until sauce thickens slightly, about 3 minutes. Stir in chutney. Sprinkle with almonds and cilantro.