Country Captain Chicken

Ingredients

• 2 teaspoons olive oil
• 4 boneless, skinless chicken breast halves (5 ounces each)
• 1 small onion, thinly sliced
• 3 cloves garlic, minced
• 1 tablespoon curry powder
• 1 1/3 cups canned crushed tomatoes

• 1/4 cup dried apricots, thinly sliced
• 1/2 teaspoon salt
• 1/2 teaspoon dried thyme
• 1/4 teaspoon pepper
• 1/4 cup sliced almonds

How to make it  45 minutes



• 1

  Heat oil in large nonstick Dutch oven over medium heat. Add chicken and sauté until golden brown, about 3 minutes a side. Transfer chicken to plate with tongs or slotted spoon.
• 2

  Add onion and garlic to pan and cook until onion is tender, about 5 minutes.
• 3

  Stir in curry powder and cook for 1 minute. Add tomatoes, apricots, salt, thyme, and pepper, and bring to a boil.
• 4

  Return chicken (and any accumulated juices) to Dutch oven. Reduce to a simmer, cover, and cook until chicken is cooked through, about 20 minutes. (Recipe can be made ahead to this point and refrigerated. Reheat in 325°F oven.) Serve sprinkled with almonds.