Apple Country Chicken

Place curry powder in a wide frying pan and stir over medium heat until slightly darker in color (3-4 minutes). Add apple, yellow onion, lemon juice, mushrooms, bouillon, and 1 1/2 C. of the apple juice; bring to a boil.

Rinse chicken and pat dry; add to pan. Reduce heat, cover, and simmer until meat near bone is no longer pink; cut to test (about 30 minutes). Lift chicken from pan; arrange on a warm platter. Keep warm.

Blend flour and remaining 1/2 C. apple juice. Gradually add to sauce in pan, stirring; increase heat to high and cook, stirring until sauce is thickened. Pour over chicken. The sauce also tastes good poured over baked potato or rice.