This was a really good recipe. To save time, I fried the diced boneless, skinless chicken breast with the chopped onion and 1 clove chopped garlic, along with the apple in olive oil. In a medium sized bowl I mixed the cream with the mushroom soup and the spices (including some chili powder to spice it up a bit). I added the cream mixture to the chicken and let simmer on low for about 45 minutes to tenderize the chicken. I also added some currents and frozen peas about 1/2 hour before serving over rice. Yummy!
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This was a really good recipe. To save time, I fried the diced boneless, skinless chicken...