4 boned chicken breasts
1 green pepper, diced
1 onion, diced
1 tsp. curry powder
1 lg. can plum tomatoes
1 tsp. mace
1/2 tsp. salt
1/2 tsp. coarse pepper
1 garlic clove, mashed
1/2 c. raisins
1 1/2 tbsp. chutney
1 tbsp. fresh tarragon or 1/2 tbsp. dried

Brown chicken in heavy skillet. Remove and reserve. Saute pepper and onion in same skillet 10 to 15 minutes. Add curry and saute 3 minutes. Add remaining ingredients and simmer over low heat uncovered, stirring occasionally for 20 to 30 minutes. This much can be done ahead. Arrange chicken in a single layer in a shallow baking dish, spoon sauce over chicken and bake, covered at 350 degrees for 30 to 45 minutes until tender.