1 to 1 1/4 pounds boneless chicken breast or tenders
4 tablespoons butter
1 medium onion, diced, about 1 cup
1 carrot, diced
1 rib celery, diced
1/2 cup finely chopped green bell pepper
1 large Granny Smith apple, peeled, cored and diced
1/4 cup plus 1 tablespoon flour
1 teaspoon curry powder
1/2 teaspoon mace or nutmeg
1/2 teaspoon salt
pepper to taste
4 cups chicken broth
1 can (14 1/2 ounces) diced tomatoes
2 teaspoons lime juice or lemon juice
1 to 2 tablespoons long grain rice, optional

Rinse chicken and pat dry; cut into small cubes. Melt butter in a large saucepan over medium-low heat. Add chicken, onion, carrot, celery, bell pepper, and apple. Sauté, stirring, until onion is tender, about 6 to 8 minutes. Stir in flour until well incorporated. Add remaining ingredients, except rice. Bring to a boil; reduce heat, cover, and simmer for 45 to 60 minutes. If desired, add rice about 20 minutes before done.

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