Mighty Nice Curried Chicken with Rice

This was one of the first chicken recipes I prepared for my husband more than 54 years ago. His exclamation? "Mighty nice!" That's how it got its name. Sometimes I add extra broth to make more of the yummy sauce.

Ingreadient:

• 1 broiler/fryer chicken (3 to 4 pounds), cut up
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 1/4 cup butter
• 2 medium tart apples, peeled and sliced
• 1 large onion, finely chopped
• 2 tablespoons all-purpose flour
• 2 tablespoons curry powder
• 1 can (14-1/2 ounces) chicken broth
• 3 tablespoons golden raisins
• 1/2 teaspoon grated orange zest
• 2 tablespoons slivered almonds, toasted
• Hot cooked rice

Directions :

1. Sprinkle chicken with salt and pepper. In a large skillet, heat butter over medium heat. Brown chicken on both sides; remove from pan.
2. In the same pan, add apples and onion; cook and stir until softened, 2-3 minutes. Stir in flour and curry powder until blended; cook an additional 2 minutes. Gradually stir in chicken broth. Add chicken back to pan along with raisins and orange zest. Reduce heat; simmer, covered, until a thermometer reads 165°, 30-35 minutes. Sprinkle with almonds; serve with hot cooked rice.