Instructions: In a large saute pan over medium heat, melt the butter until very hot.

Saute the shallots, garlic, and ginger for about 2 minutes. Add the diced apple and toss to coat with the butter. Add the wine and cider and cook for 3 to 4 minutes, or until half the liquid has evaporated.

In a small saute pan over high heat, dry-saute the curry powder for 2 or 3 minutes, until it begins to give off its aroma. Add it and the cream to the apples and cook until the sauce thickens, about 5 minutes. Season to taste with salt and pepper. Set the sauce aside, keeping it warm.

Season the chicken with salt and pepper, In a large saute pan over high temperature, heat the olive oil until smoking hot. Place the chicken breast halves skin side down in the pan and cook for 3 or 4 minutes, or until well browned. Turn the chicken over. If your saute pan is ovenproof, place it in the oven; otherwise, transfer the chicken to a roasting pan. Bake for about 5 minutes, or until the chicken reaches an internal temperature of 155F/80 C.

Place the chicken breasts on a serving platter and pour the Apple Curry Sauce over all. Garnish with slices of red apple and a sprinkling of chopped green onions. serves 4

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