4 chicken breasts, skinned & boned
2 lg. green peppers, cut into 1/4-inch strips
1 med. sized onion, sliced
2 tsp. curry powder
3/4 tsp. salt
2 tbsp. salad oil
1 c. heavy or whipping cream or Half & Half

Cut chicken breasts into 3 x 1/2-inch strips; set aside. In a 12-inch skillet, over medium heat, in hot salad oil, cook green pepper and onion until tender, stirring occasionally. Stir in curry powder and salt. Cook 1 minute. Add chicken to mixture in skillet. Over high heat, cook until chicken just loses its pink color, about 3 to 5 minutes, stirring frequently. Reduce heat to medium. Stir in cream; cook until mixture thickens slightly.

Makes 4 servings. About 395 calories per serving with heavy cream.

Serving suggestion: Serve with rice and asparagus.