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aSkin the chicken. Rinse the chicken, pat dry with paper towels. In a 10 inch skillet cook the chicken in hot oil over medium heat about 10 minutes or till lightly browned, turning to brown evenly. Remove chicken. If necessary, add 1 tablespoon of additional cooking oil to skillet. Add the mushrooms, onion, and garlic to skillet, cook until vegetables are tender. Add curry powder, salt, and cinnamon, cook and stir for 1 minute. Add chicken broth and apple. Return chicken to skillet. Bring to boiling, reduce the heat. Cover and simmer about 15 minutes or until the chicken is tender and no longer pink. Transfer the chicken to a platter, keep warm. Stir the half and half, light cream, or milk into the flour. Stir into pan juices. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Spoon some sauce over the chicken. Pass the remaining sauce. Serve with rice and if desired, pass condiments. Makes 4 servings
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