1/2 lg. chicken breast, skinned, boned and cut into strips (5 oz., boned)
Flour (about 2 tbsp.)
1 1/2 tbsp. butter
1/2 tsp. curry
1/4 c. sliced mushrooms (1 oz.)
1/4 c. sliced green onions (1/2 lg. bunch)
1/2 c. whipping cream
Salt and pepper
Selected condiments
Rice

1. Combine chicken and flour; shake off excess.

2. In a fry pan, melt butter on MEDIUM; blend in curry. Add chicken; saute until golden. Add mushrooms and onions; saute until mushrooms are tender (about 2 minutes). Add cream; bring to a boil on MEDIUM HIGH; reduce to LOW and simmer until sauce slightly thickens. TASTE. Season with salt and pepper.

3. Serve immediately in an individual au gratin dish or over rice. Makes 1 serving.

NOTE:

1. For larger quantities, CLARIFY BUTTER. Do not crowd chicken while sauteing in butter.

2. Condiments may include toasted coconut, chopped raisins, chopped nuts, chopped tomatoes, chopped chutney, etc.