Blue Ribbon Curry Chicken

Melt the butter in a large skillet over medium heat. Stir in the apple and onion; cook and stir until the onion has softened and turned translucent about 10 minutes. Stir in the flour chicken broth and half-and-half cooking until the sauce has thickened about 5 minutes. Season with curry powder salt ground ginger and cayenne pepper. Add the chicken then cover and cook until the chicken is longer pink in the center about 10 minutes.