Chicken Breast With Curried Vegetables - cooking recipe

Ingredients

2 Tbsp. butter or margarine
4 chicken breast halves, skinned and boned
1 tsp. curry powder
1 clove garlic, pressed
1/4 c. dry vermouth or dry white wine
1/2 tsp. salt
1/2 c. pitted prunes
2 c. sliced vegetables (onion, mushrooms, zucchini, bell peppers or broccoli)

Preparation

In large, heavy skillet, melt butter over medium heat.
Add chicken; saute until light brown on both sides.
While browning chicken, stir curry powder and garlic into butter.
Add vermouth, salt and prunes.
Cover; simmer over low heat 5 to 7 minutes.
To test doneness, press finger into thickest part of chicken breast. Meat should spring back.
Place chicken on a plate and cover with skillet lid to keep warm.
Add vegetables to pan juices; stir. Cook until tender-crisp.
Place chicken on platter or individual plates.
Spoon vegetables and juices over.
Calories 242, fat 7.5 gm and fiber 2.3 gm.