Make one of these sauces in the hot skillet after you have cooked chicken breasts or pork chops.

Ingredients

　　1 small onion, finely chopped

　　1/2 small Granny Smith apple, peeled, cored, and thinly sliced

　　1 heaping tablespoon curry powder

　　1 rounded tablespoon all-purpose flour

　　1 1/2 cups chicken stock

　　1/4 cup mango chutney

　　Salt and pepper

　　Remove the cooked chicken or pork from the skillet. Working over medium-high heat, melt the butter, add the onions, and cook, stirring every now and then, for 3 to 4 minutes. Add the apples and curry powder and continue to cook for another 3 to 4 minutes. Sprinkle the flour into the pan, cook for 1 minute, then whisk in the chicken stock and stir in the chutney. Season the sauce with salt and pepper and simmer for 2 to 3 minutes. Top the chicken or pork with the sauce.

　　Rachael Ray's Look + Cook