Nutrition per serving may change if servings are adjusted.
1 teaspoon curry powder
¼ teaspoon salt
¼ teaspoon ground black pepper
4 skinless, boneless chicken breast halves (1 to 1- ¼ pounds total)
2 teaspoons olive oil
2 teaspoons butter
1 medium onion, sliced and separated into rings
3 cups shredded cabbage
2 red-skin cooking apples (such as Rome or Jonathan), cored and thinly sliced
½ cup apple juice
In a small bowl, combine ½ teaspoon of the curry powder, the salt and pepper. Sprinkle spice mixture evenly over chicken; rub in with your fingers.
In a large nonstick skillet, heat oil over medium-high heat. Add chicken. Cook for 8 to 12 minutes or until no longer pink (170°F), turning once. Transfer chicken to a platter. Cover to keep warm.
Melt butter in the hot skillet. Add onion. Cook about 5 minutes or until onions are tender, stirring occasionally. Stir in cabbage, apple and apple juice. Sprinkle with the remaining ½ teaspoon curry powder. Cook for 3 to 4 minutes or just until apples and vegetables are tender, stirring occasionally.
To serve, divide chicken and cabbage mixture among four dinner plates.