12 whole boneless chicken breasts
1/2 c. butter
Salt and pepper
Flour
2 1/2 c. water
1 c. chutney (Major Grey's)
2 tbsp. cornstarch

Cut the boned chicken breasts in bite size pieces. Dust with flour. Brown chicken pieces in butter and season with salt and pepper in skillet. Remove chicken. Place in shallow baking dish.

Add the water and chutney to skillet drippings. Bring to a boil and pour over chicken. Cover and bake in slow oven (325 degrees) 30 minutes. Uncover. Bake 30 minutes longer. Baste several times with pan juices.

If sauce is not thick, combine cornstarch with a little cold water. Stir into pan juices and bake another 5 minutes.