Curry Breast of Chicken

• 6 boneless breasts of chicken (6-oz each)
• Salt and pepper
• Flour

Season and dust chicken breast in flour; saute light golden in color.

• 1 Tbsp butter
• 1 Tbsp curry powder
• 1 finely chopped onion
• 2 stalks celery, diced
• ½ cup sliced fresh mushrooms
• ½ cup diced apples
• ½ cup chicken stock
• 1 qt half milk and half cream
• Cornstarch
• Salt and pepper to taste

Add butter, onions, curry powder, celery, mushrooms and apples. Mix thoroughly. Add stock, cover and simmer for 20 minutes. Remove cover, add milk and cream mixture. Bring to a boil, thicken with cornstarch, mixed with a little water, stirring constantly. Season with salt and pepper.

Yield: 6 servings

NOTE: This is another Trader Vic recipe this time gotten from a United Airlines return flight from Los Angeles to Hilo.