2 tbsp. butter
4 chicken breasts, skinned & boned
1 tbsp. curry powder
1 clove garlic, crushed
1/4 c. red wine vinegar
4 c. brown rice
1/2 c. pitted prunes
2 c. sliced vegetables (broccoli, zucchini, bell peppers, onions & mushrooms)

In large skillet, melt butter - medium heat. Add chicken. Saute until light brown on both sides. (While browning, stir curry powder and garlic into butter.) Add vinegar and prunes. Cover and simmer for 5-7 minutes. Place chicken on plate and cover with skillet lid to keep warm. Add vegetables to pan juices and stir. Cook until tender. Place chicken over cooked rice on platter. Spoon vegetables and juice over the entire dish.