1. Flatten chicken breasts to 1/4" to 3/8" thickness

2. Season with salt and pepper.

3. Heat oil in a large nonstick skillet over medium-high heat.

4. Add chicken, in 2 batches if necessary, and cook, turning once, until lightly browned and almost cooked through- 3-4 minutes.

5. Remove chicken to plate and reserve.

6. Add onion to skillet; cook until softened and translucent, 2-3 minutes.

7. Add garlic; cook 1 minute longer.

8. Stir in curry powder, ginger, apple, and parsley.

9. Add chicken broth; bring to boil.

10. Reduce heat to simmer; cook until sauce has thickened slightly, about 10 minutes.

11. Return chicken to pan; simmer until just cooked through, 2-3 minutes.