boneless, skinless chicken breasts (3 oz/90 g each)
tsp (2 mL) salt, divided
tsp (1 mL) coarsely ground black pepper
large shallots, finely chopped
medium Granny Smith apple, diced
cup (250 mL) unsalted chicken stock
cup (50 mL) dried currants
tbsp (15 mL) sugar
tbsp (15 mL) curry powder
tsp (7 mL) cornstarch dissolved in 1/4 cup (50 mL) cold water
tbsp (15 mL) light butter
large fresh apricots, pitted and diced
For couscous, heat oil in (3-qt./2.8-L) Saucepan over medium heat 1-3 minutes or until shimmering; add couscous and curry powder. Cook 3-4 minutes or until couscous is golden brown, stirring occasionally. Add water; bring to a boil. Reduce heat to medium-low; cook, covered, 8-10 minutes or until couscous is tender. Remove Saucepan from heat; set aside and keep warm.
Meanwhile, for chicken, heat 2 tsp (10 mL) of the oil in (12-in./30-cm) Skillet over medium-high heat 1-3 minutes or until shimmering. Flatten chicken to an even thickness with Meat Tenderizer; sprinkle with 1/4 tsp (1 mL) of the salt and black pepper. Cook chicken 2-2 1/2 minutes on each side or until centers are no longer pink. Remove chicken from Skillet; set aside and keep warm.
Add remaining 1 tsp (5 mL) oil, shallots and apple to Skillet; cook and stir 30 60 seconds or until shallots are fragrant. Stir in stock, currants, sugar, curry powder and remaining 1/4 tsp (1 mL) salt; cook, uncovered, 1-2 minutes or until mixture comes to a simmer. Slowly add cornstarch mixture to Skillet, stirring constantly; stir in butter. Reduce heat to medium-low. Return chicken to Skillet; cook, covered, 3-4 minutes or until heated through. Stir in apricots. Serve with couscous.