Recipe - Chicken Breasts With Curry Sauce

4 Chicken breast halves
Salt
Butter pats
2 tablespoon Butter
3 tablespoon Flour
2 teaspoon Curry powder
Freshly ground pepper to
taste
Salt to taste
1 One half cup Swanson's chicken broth
One half cup Half and Half
One fourth cup Major Grey's chutney;
chopped
1 pack (3.5oz) Success rice
1 cup Raisins

Lightly salt and butter each chicken breast and wrap in foil. Bake for
1One half hours at 350ø. Cool chicken until it can be handled and carefully
remove skin and bone. Make sauce by melting butter in a 2 quart saucepan.
Add flour and seasonings using a wire whisk. Add broth, stirring constantly
until smooth. Stir in Half and Half and chutney. Cook rice according to
package directions and mix with raisins. Place chicken on rice and spoon
sauce over all. Yield: 4 servings.

NANCY SLOAN (MRS. NEILL)

From Traditions: A Taste of the Good Life, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.