2 tbsp. butter
4 boneless, skinless chicken breasts
1 tsp. curry powder
1 clove garlic, pressed
1/4 c. water
1/2 tsp. salt
1/2 c. pitted prunes
2 c. blanched vegetables, sliced or whole (baby onions, zucchini, carrot, red pepper or broccoli)

In large skillet melt butter over medium heat. Add chicken and saute until light brown on both sides. While browning put curry and garlic into butter. Add water, salt and prunes. Cover; simmer over low heat 5 to 7 minutes or until done. Remove chicken and keep warm. Add vegetables to pan juice; stir; cook until warm. Serve with rice, if desired. Serves 4.